Warm Eggplant Salad With Goat Cheese

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11 ounces fresh goat cheese

1 egg, beaten

2 drops + 1 1/2 cups olive oil

2 drops + 2 quarts water

Salt and freshly ground pepper, to taste

1/3 cup all-purpose flour

2 1/2 ounces chopped blanched almonds

2 celery stalks, sliced

1 carrot, sliced

1 onion, sliced

1 large garlic clove, halved

4 thyme sprigs

4 parsley sprigs

3 bay leaves

2 eggplants, peeled and cut into 1/2-inch cubes

Juice of 2 lemons

1/2 red onion, thinly sliced

1/2 cup Red Wine Vinaigrette (see recipe), or other vinaigrette

2 teaspoons chopped Italian parsley

12 cherry tomatoes, halved

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