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.
