For the herb cream, mix the sour cream with yogurt. Season with salt, pepper and lemon juice and mix in the chopped chives. Place the eggplant slices on top and sprinkle with chopped basil. Top each with an oyster and roll up. For the batter, mix flour with cornstarch, salt and cayenne pepper. Stir with white wine and about 3-4 tablespoons of water to form a thick batter. Turn the oyster rolls in it and fry them in hot fat until golden brown. Remove and drain on paper towels. Arrange the baked oysters together with the herb cream on plates and garnish with marinated arugula.