Sort ingredients
mellypellywelsh
QR Code
Listen
PdfMince the chicken meat or finely chop in a food processor; transfer to a bowl. Mix in the creme fraiche, basil, salt and pepper.
Thinly slice the aubergines lengthwise, to give 10 to 12 slices from each; discard the outer skin-covered slices. Brush one side of each aubergine slice with a little oil and place, oiled-side down, on a work surface.
Divide the chicken mixture between the aubergine slices and spread evenly, almost to the edges. Roll up the aubergine slices to enclose the filling and thread onto 4 wooden kebab skewers. Place on a non-stick baking sheet. Preheat oven to 190ºC/fan oven 170ºC/Gas 5.
Cook the aubergine rolls in the oven for about 20 to 25 minutes, until the chicken is cooked through, turning halfway through the cooking time.
Heat the oil in a pan and fry the onion for 3 to 4 minutes until softened, then add the garlic and cook for 1 minute.
Add the passata, basil leaves and wine. Bring to the boil, reduce the heat and simmer gently for about 10 minutes. Season to taste.