Smokey Aubergine Dip

2 Aubergines

100ml Natural or plain soya yoghurt

juice of 1/2 Lemon

1 Garlic clove

1 chopped Green chilli

1 tsp ground Coriander

drizzle of Olive oil

Preheat oven to 200 C. Roast the aubergines for 20 minutes until the skin is black and the flesh is soft. Peel off the charred skin and chop the flesh. Pop it in to a food processor with the other ingredients and blend until smooth. Season to taste. Serve with raw veggies.

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