Aubergine & Toasted Walnut Pepper Canapes

The jar of Odysea Aubergine Meze can be used in so many different ways! I have even thinned it with cider vinegar and turned it to a dressing for a Jersey Royals, egg and Kalamata Olive salad and delicious it was too! Here the aubergine meze is spooned simply over trimmed bell pepper which are topped with roasted walnut quarters. The simplest of bites and yet full of freshness and flavour, perfect for that first sip of crisp white wine or gin & tonic! Each bell pepper should make 12 canapes. Use any trimmings in a salad.


For 30 Canapes:

3 Bell peppers of different colour

1 jar of Odysea Aubergine Meze

15 Walnut halves

A few fresh, young coriander leaves or coriander cress


  1. Start by cutting the walnut halves in half again.
  2. Bake in a preheated oven at 180C for 8 minutes until they release their lovely nutty aroma.
  3. Wash the peppers and pat dry. Use a sharp knife to cut 2cm slices round the perimeter of each pepper.  I find that this way,  I can trim the pith that lines the interior of the pepper  and obtain clean, smooth, square pieces.
  4. Lay the pepper pieces on a tray and spoon some of the meze on each one (approx. 5-6g).
  5. Top with a fresh coriander leaf and a toasted walnut quarter.