Description
Mexican Moussaka is a delicious fusion of traditional Greek and vibrant Mexican flavors. This dish features layers of roasted eggplant and zucchini, spiced ground meat, and a creamy béchamel sauce topped with melty cheese. Perfect for gatherings or cozy dinners, this recipe is sure to impress with its hearty texture and bold tastes. Dive into this culinary adventure that will transform your dinner table into a fiesta!
Ingredients
Scale
- 1 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 1 lb lean ground beef or turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup fresh cilantro, chopped
- 2 tsp ground cumin
- 2 tsp paprika
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 1 cup shredded mozzarella or queso fresco
Instructions
- Preheat the oven to 375°F (190°C). Arrange sliced eggplant and zucchini on a baking sheet, drizzle with olive oil, season with salt and pepper, then roast for about 25 minutes until tender.
- In a skillet over medium heat, sauté the chopped onion until translucent (about 5 minutes), then add minced garlic. Stir in ground meat until browned. Add crushed tomatoes, cumin, and paprika; let simmer for 10 minutes.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth, gradually add milk while whisking continuously until thickened (about 5 minutes). Season with salt.
- In a baking dish, layer half of the roasted veggies followed by half of the meat mixture. Pour half of the béchamel sauce over this layer. Repeat with remaining ingredients.
- Top generously with shredded cheese and bake for about 30 minutes until bubbly and golden brown.
- Let rest for about 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg