Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes

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Salt

1/2 pound orzo pasta

2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick

Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided

Pepper

2 (10-ounce) boxes frozen spinach, defrosted

2 roasted red peppers, pat dry and chopped

2 or 3 cloves garlic, grated

1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)

Handful pitted olives, chopped

2 cups bread crumbs

1 cup toasted and coarsely chopped walnuts

Handful fresh flat-leaf parsley

1 pint grape or cherry tomatoes

1 cup feta cheese crumbles

2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped

1 lemon, zested and juiced