Arrange aubergine slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse aubergine slices and pat dry with kitchen paper.
Preheat barbecue for medium heat and lightly oil the cooking grate.
Lightly brush both sides of aubergine slices with olive oil and season with Italian herb seasoning.
Cook aubergine slices on the preheated barbecue until charred lines appear, exactly 3 minutes per side. Spread goat cheese on 1 side of each aubergine slice and sprinkle with diced red peppers. Serve open-faced or rolled up.