Diane travels to Lesvos, one of Greece's most fascinating and easternmost Aegean islands, where the characteristic generosity of spirit almost won a few locals the Nobel Peace Prize. The crossroads of history play out on the table in Lesvos, where the waters overflow with renowned sardines and shellfish and islanders count dozens of eggplant dishes as traditional fare. Ouzo, the drink of Greek hospitality, fills glasses everywhere in this de facto center of production for the anise-flavored elixir. Diane gets an insider's taste with a good friend and local son. Then she heads to the kitchen to whip up a taste of the sea: a plate of silvery sardines roasted with a spritz of ouzo and a delectable recipe of braised octopus and black olives. Vegetable lovers will enjoy two unique eggplant dishes, one a stuffed version called little shoes and the other an irresistible eggplant patty. Discover the vibrant food and hospitality of the Aegean through its renowned food and drink. Ouzo roasted sardines; Little shoes, cheesy stuffed eggplant; Octopus with black olives; Eggplant patties.
