Use a melon baller to scoop out little balls from the potatoes, mix with the potato leftovers, oil and salt, transfer to a tray lined with baking paper. Place the aubergine alongside the other vegetables.
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven. Turn the oven temperature up to 250°C.
Aubergine and miso puree
Halve the aubergines lengthwise, scrape the aubergine flesh out of the skins using a spoon, puree with the miso paste, onion, oil, water and leftover potato until smooth. Cover the puree and potato balls, keep warm.
Combine the soy sauce and oil, brush the meat with the mixture, season. Heat the clarified butter in a frying pan. Fry the meat for approx. 1 min. on each side, remove, wrap in foil, leave to rest for approx. 10 mins. Mix the pine nuts, cheese, breadcrumbs and oil. Cut the fatty layer off the meat, place the meat on the baking tray, scatter the pine nut crumb over the top, press down gently.
Approx. 3 mins. on the top shelf of the oven. Cut the meat in half diagonally
Plate up the aubergine and miso puree. Set the meat on top, garnish with the potato balls, mozzarella and basil.