Cut the aubergine into slices (or small cubes if the aubergine is a large one), place in a colander, sprinkle with salt and leave. Rinse after 30 minutes and pat dry.
Make a marinade, to your own taste, with a big splash or soy sauce & ketjap, about 2 dessert spoons of sweet chilli sauce, a little oil, the pressed garlic, a dessert spoon of sugar and a little freshly milled pepper. Divide the marinade into two dishes. Add the aubergine, ensure all sides of the aubergine are covered with the marinade and let them stand for at least a quarter of an hour.
Cut up the chicken fillets into small pieces and place these in the other dish of marinade.
Skewer the aubergine and chicken onto a kebab stick, add a little marinade to the kebab with a brush and cook the kebab on a grill plate or barbecue until browned. Delicious with baguette, rice or prawn crackers.