Preheat the oven to 160°C/fan 140°C/gas mark 4. Line a large baking sheet with baking paper and lay the aubergine slices on top. Mix together 1 tbsp rapeseed oil with the tamari, mushroom ketchup, maple and paprika. Brush the sauce over both sides of the aubergine, then place them in the oven and bake for 20-25 minutes, until crisp and dried out.
Add the cherry tomatoes to a small baking tray, then drizzle with 1 tsp oil and season. Add it to a separate rack at the same time as the aubergines and roast for 15-20 minutes, or until tender and the tomatoes start to split.
Meanwhile, whisk together two of the eggs with the milk. Add the flour and whisk until you have a smooth batter. Put the grated potato in a clean tea towel and squeeze over the sink until you've extracted as much water has possible.
Add the grated potato to the batter, along with the spring onions, chilli flakes and chives. Season with black pepper and stir well to combine. Heat the remaining oil in a large frying pan and add 4 large spoonfuls of the batter. Fry for 4-5 minutes on each side, until crisp and golden.
Poach the remaining eggs. Serve the potato fritters with the eggs on top and the aubergine bacon and cherry tomatoes on the side. Dress with extra chives for garnish.