1/2 pound orzo pasta
2 medium eggplants, cut into 8 steaks lengthwise, 1-inch thick
Extra virgin olive oil (EVOO), for grilling eggplant, plus 5 tablespoons, divided
2 boxes frozen spinach (10 ounces each), defrosted
2 roasted red peppers, pat dry and chopped
2 or 3 cloves garlic, grated
Handful pitted olives, chopped
1 tub hummus (16 ounces) (such Tribe of Two Sheiks 40 Spice brand)
2 cups bread crumbs
Handful fresh flat leaf parsley
1 cup toasted and coarsely chopped walnuts
1 pint grape or cherry tomatoes
1 cup feta cheese crumbles
2-3 stems fresh oregano, leaves stripped from stems and finely chopped
1 lemon, zested and juiced
Heat grill pan over medium high heat or pre-heat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, EVOO and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6-7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.