Stuffed Inca cucumbers

Ingredients for 4 servings:

• 22 cucumber(s) (Inca cucumbers)
• 22 slice(s) bacon or bacon
• 2 balls of mozzarella (125 g each)
• 6 tomatoes, dried in oil
• 2 tbsp oil from the tomatoes
• 1 pinch of salt
• 1 tbsp basil, chopped
• 1 tbsp BBQ sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simply

Cut the mozzarella into cubes. Finely chop the sun-dried tomatoes. Mix together the mozzarella, tomatoes, oil, salt, and basil. Prepare the Inca cucumbers: The spines will soften during cooking and can be left on; the seeds must be removed. To do this, hold the cucumber by the stem and cut off about 2 cm from the tip. Look inside and simply pull out the black seeds that are attached to the stem. If any are still inside, simply scrape them out with the handle of a spoon. Loosely fill the cucumbers with the cheese and tomato mixture and replace the cut-off tips by pressing them in. Wrap the cucumbers in bacon and place them on a baking sheet. Bake the stuffed Inca cucumbers in a hot oven at 200°C (top/bottom heat) for about 8-10 minutes in the upper third of the oven, until the bacon is slightly crispy. Brush the cucumbers with BBQ sauce before serving.