Sprinkle the salt over the aubergine in a colander and leave to stand for 20 minutes. Pat dry with kitchen paper.
Place the flour on a plate, then dip the aubergine slices in the flour until well coated.
Pour the oil into a large, deep saucepan or deep-fat fryer to a depth of at least 7 cm (3 inches) and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Deep-fry the aubergine slices in batches for 3 minutes until crispy and golden, then remove with a slotted spoon. Drain on kitchen paper and keep warm while you cook the remaining slices.
Transfer the slices to a serving plate, drizzle over the honey and serve warm.