To my mind, flatbread always calls out for eggplant or hummus, so why not eat the two together? I like to add to the complexity by frying up some extra chickpeas—something that, in greater quantities, makes for a fantastic party appetizer. Look for za’atar spice in Middle Eastern markets or buy it online from spice purveyors such as Penzeys.com.

　　

Ingredients

1/4 cup cooked chickpeas, preferably homemade (page 47), rinsed and drained

　　1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing dough

　　1 teaspoon fleur de sel or other flaky sea salt

　　1/4 teaspoon pimenton (smoked Spanish paprika)

　　1 small (5-to 6-ounce) Italian eggplant, cut into 1/4-inch rounds

　　1 teaspoon za’atar spice (or substitute mixed Italian herbs)

　　1 (3-ounce) ball No-Knead Pizza Dough with Spelt (page 105), or one round of your favorite store-bought pita or other flatbread

　　1/2 cup Spicy Hummus (page 5)

　　1/4 cup Citrus-Pickled Onions (page 19) (optional)

　　

Step 1

Preheat the broiler with the rack set 4 to 5 inches from the flame or element. Line a baking sheet with aluminum foil.

　　

Step 2

Spread the chickpeas on a paper towel on your countertop and lay another paper towel on top. Pat the chickpeas until very dry. Line a plate with paper towels.

　　

Step 3

Pour 1/2 cup of the oil into a small skillet over medium-high heat. When the oil starts to shimmer, scatter in the chickpeas, being careful to avoid splatters. Fry the chickpeas until they darken and become crispy, 5 to 6 minutes. Transfer them with a slotted spoon to the prepared plate. Immediately sprinkle them with 1/2 teaspoon of the salt and all of the pimenton. Strain the oil and save it for another use.

　　

Step 4

Lay the eggplant slices on the prepared baking sheet, drizzle with the remaining 1 tablespoon of oil, and sprinkle with the remaining 1/2 teaspoon of salt and all of the za’atar spice. Broil until browned and tender, 3 to 4 minutes, rotating the baking sheet if necessary to evenly cook the eggplant. Transfer to a plate to cool.

　　

Step 5

If you’re making flatbread from the pizza dough, set the ball of dough in the middle of a piece of parchment at least 7 inches square or round. Press or stretch the dough into a 5- to 6-inch round, using a rolling pin if necessary. You want an evenly flat disk, so don’t worry about trying to keep the edge thicker as with pizza.

　　

Step 6

Set a large cast-iron skillet fitted with a lid over high heat.

　　

Step 7

Brush oil generously on top of the dough. Lift the parchment paper and dough carefully and flip the dough into the skillet so the oiled side is down. Quickly peel off the parchment from the top of the dough, and then brush the dough with oil, cover, and turn the heat down to medium.

　　

Step 8

After about 1 minute, remove the lid and use tongs or a large spatula to flip the disk over. It will have puffed up in places, darkened in others. Continue cooking, uncovered, for another minute or two, until the dough is spotted brown, puffy, and cooked through. Transfer to a plate. (If you’re using pita or other store-bought flatbread, brush it with olive oil on both sides and heat it in the skillet, uncovered, for a minute or two on each side. Then transfer to a plate.)

　　

Step 9

Spread the hummus on one side of the flatbread, then lay the eggplant slices on top. Scatter the fried chickpeas and pickled onions over the eggplant, and fold the flatbread in half around the filling. Cut it into two pieces, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.