There is no vegetable more prevalent in great Middle Eastern cooking than the eggplant (make our smoky baba ghanoush and you'll understand why). And there is no better accompanying grain than moghrabieh. Moghra-wha? Perhaps deriving its name from Maghreb, the Arab region in North Africa, moghrabieh is extra large couscous. It provides great heftiness to the smoky eggplant soup base.
The key, just like we did with our baba ghanoush, is to burn the eggplants directly on an open fire. Charcoal is best, but you can do it easily right on the stove top (or, less messily, in the broiler). This dish can versatilely serve as an appetizer to any Middle Eastern meal or as a meal all to itself.