Christmas Koulibiaca

You will need

• 1 loaf unsliced brown bread

• 60g margarine
• 1 onion
• ½ tsp dried rosemary
• ½ tsp dried thyme
• ½ tsp dried oregano
• Black pepper

• 1 aubergine
• 1 tbsp vegetable oil
• 1 onion
• 30g margarine
• 60g mushrooms
• Black pepper

• 500g spinach
• 250g ricotta
• Black pepper

• 1 tbsp vegetable oil
• 1 onion
• 1 clove of garlic
• 1 small red chilli
• 1 tin of chopped tomatoes

Method

1. Cut the top of the bread off. Scoop out the soft bread from the inside.
2. Put the inner bread, and the ingredients for the stuffing layer in a mixer and blend to make stuffing. Put the stuffing in a bowl and set aside.
3. To make the aubergine layer, slice the aubergine and onion and put in a baking tray with the oil. Roast at 180°C for 20 mins. Leave to cool then put in the mixer and blend with the rest of the ingredients for the aubergine layer. Lightly blend, then scoop into the hollow loaf and flatten.
4. Put half of the stuffing into the bread and flatten.
5. To make the spinach layer, gently wilt the spinach in a pan or in the microwave. Then blend it with the ricotta. (If you want a vegan koulibiaca, you can replace the ricotta with cashew nuts and tofu.) Put it into the bread and flatten.
6. Put the other half of the stuffing into the bread and flatten.
7. To make the tomato layer, finely chop and fry the onion, garlic and chilli. Add the herbs and tomatoes and leave for around 10 minutes to recude. Put it into the bread and flatten
8. Put the lid back on the bread. Around 1 hour before you want to eat, put the koulibiaca in the oven to warm through.