Roasted aubergine salad NO #2

Ingredients
1 small organic aubergine
1 tiny white summer truffle*
1 good big fresh porcini mushroom
Good quality cold press olive oil
Salt and black pepper

Preparation
Chop porcini in equal sized pieces as small as your tip of pinky. Heat the saucepan over medium heat and sauté pieces. When they get soften add salt, pepper and olive oil, mix then remove from the heat. Roast the aubergine well on char grill or stove top. Peel the skin, remove the extensive juice. Put clean interior in a bowl. Add mushroom saute form the pan, mix. Grate the tiny but mighty truffle into mix, serve with slices of toasted organic sourdough olive loaf.

* if you cannot find white truffles you can use truffle butter, ready to use sauce with real truffles or at least truffle oil, but usually oils only contain artificial aromas and prevent you to access the real deal of noble subtle tastes of white truffles.