Brush the eggplant/aubergine on both sides with a little olive oil mixed with the garlic oil; you will need about 5 tbsp.
Griddle, barbecue or grill the eggplant/aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the eggplant/aubergine slices. Just before serving, scatter the herbs over the eggplant/aubergines.
Recipe from Good Food magazine
1kg eggplant/aubergine, sliced into rounds
100ml olive oil
5 tbsp red wine vinegar
1 tbsp sugar
1 tbsp garlic infused oil
bunches mint and parsley, roughly chopped