Long before Sly and the Family Stone popularized “Hot Fun in the Summertime” in 1969, people have enjoyed spending the day frolicking in the warmth of the sun. But with extended sunlight exposure, aging and time, our skin begins to show the effects.Yes, there are zillions of sunscreens and topical treatments, but another line of defense can actually be found at the dinner table. The foods we eat can either be the slowest form of poison or powerful medicine that research shows can even help protect our skin from wrinkling.The Anti-Aging Benefits of Seasonal ProduceAugust is around the corner and so are a bounty of seasonal fruits and vegetables. Because the pole beans in my garden are staring to form, I’d like to share one of my favorite summertime noshing meals, which is also a favorite of my 20-month-old grandson. It’s my version of Baba ghanoush, prepared with freshly-picked garden green beans and broccoli. My grandson and I have a feast, dipping two wonderful vegetables into our creamy and ever-so-garlicky baba.The green beans are a high-octane source of antioxidants and are packed with other nutrients that may keep wrinkles at bay and boost our health. The beans are also rich in vitamins A, C, K as well as manganese, fiber and the trace mineral silicon, which is important for collagen synthesis. The eggplant is rich in fiber, copper, manganese, potassium, folate and vitamins B1, B6, B3 and K. They’re also full in phenolic compounds that function as antioxidants and may protect cell membranes from damage. All of the eggplant varieties are high in chlorogenic acid, which is a potent free radical scavenger.Fewer Calories to BootIf you’re trying to lose weight or just eat healthier, the green beans and eggplant provide abundant amounts of vitamins and minerals without adding excess calories into your diet. The eggplant is just 35 calories per cup. And no frying necessary—baking this dish brings out glorious flavor and all of the goodness that eggplant holds.Baba Ghanoush  RecipeMakes 10 servings—serving size: ½ cupIngredients:2 large eggplants (about 2 lbs)½ cup tahini½ cup fresh parsley, chopped6 tablespoons lemon Juice2 garlic cloves, crushed into a paste1 teaspoon saltPinch cayenne pepperDirections:Place eggplant on baking sheet. Prick with a fork and bake in a preheated oven at 450 F for 25 minutes or until soft inside. Cool, cut in half lengthwise, drain off excess liquid and loose seeds, scoop out the pulp and place in food processor. Add remainder of ingredients and blend until smooth and well mixed. Garnish with additional chopped parsley and serve with fresh cooked green beans, broccoli or your favorite vegetable for dipping.I hope you enjoy dipping green beans and broccoli in Baba ghanoush as much as we do, while helping yourself look even better by eating it!

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