Smokey Aubergine Dip

2 Aubergines100ml Natural or plain soya yoghurtjuice of 1/2 Lemon1 Garlic clove1 chopped Green chilli1 tsp ground Corianderdrizzle of Olive oilPreheat 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.