This is a take on the Ottolenghi recipe from his book "Simple" but using Fino White Balsamic in place of white wine vinegar
4 medium aubergine, 100ml Fino Olive Oil, 1tbsp Fino White Balsamic, 1 clove garlic crushed, 1 tbsp oregano leaves, 5g parsley roughly chopped, salt and freshly ground black pepper
Preheat oven to 220C. Slice the aubergine into discs and spread out in a single layer on a lined baking tray - brush with Fino Olive Oil on both sides and sprinkle with salt. Bake in the oven for 35 mins until golden. Remove from oven and cool. In a small bowl mix the garlic and vinegar, and season. Add the remaining olive oil and whisk to combine. To serve place the aubergine in a bowl, pour over the dressing and top with the oregano leaves and chopped parsley.