12 red cherry tomatoes
12 yellow cherry tomatoes
1 Kémia roasted eggplant spread
1 cup alfalfa sprouts for garnish

1. Cut a thin slice off the top of each tomato and scoop out the pulp.
2. Spoon roasted eggplant spread into tomatoes and arrange them on a serving plate.
3. Garnish with alfalfa sprouts.
4. Serve and enjoy

• To add more color, use different types of cherry tomatoes like the Black pearl of Purple cherry tomatoes.
• If you don’t have alfalfa sprouts, you can use fresh herbs to garnish cherry tomatoes, like mint or basil leaves.
• Before adding roasted eggplant spread, be sure to dry the tomatoes. You can invert them over some kitchen paper and let stand for 10 minutes.