You won’t be able to stop eating these deep-fried eggplant strips. The combination of crisp outsides and tender, creamy insides makes this classic Spanish tapa totally irresistible. I like cutting the eggplant, skin and all, into 4-inch sticks, but it’s just as delicious if you slice it into rounds. It just depends on how and when you’re serving it. As a first course, rounds would be great; as part of an array of tapas, where the dishes are mostly finger food, sticks work better. You can use chickpea flour instead of regular wheat flour for a crunchier texture, and you can serve them with maple syrup if you can’t find the orange blossom honey. Serves 6 as a tapa 2 medium eggplants 1 cup all-purpose flour 1 cup olive oil, for frying 1 teaspoon sea salt 1 cup orange blossom honey Slice the eggplants into 1/2-inch sticks and put them …