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platter of Sicilian arancini, one arancino sliced in half, showing the creamy interior and cheese

Sicilian Arancini with Eggplant (Arancini alla Norma)

These Sicilian rice balls are golden, crispy, and filled with creamy rice, fried eggplant, tomato-basil sauce, and melty cheese. Inspired by the flavors of Sicily, they bring a comforting mix of smoky, savory, and cheesy goodness in every bite.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 4 minutes
Servings: 4 people
Course: Appetizer, Party Starter, Snack
Cuisine: Italian, Sicilian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Rice:
  • 1 ½ cups Arborio rice
  • 4 cups hot vegetable stock
  • ½ cup grated Parmigiano Reggiano
  • 2 tbsp olive oil
  • Salt and pepper to taste
For the Eggplant:
  • 1 large eggplant diced
  • Salt for draining
  • Olive oil for frying
For the Tomato-Basil Sauce:
  • 3 tbsp olive oil
  • 1 ½ cups Mutti passata or smooth tomato puree
  • 5 fresh basil leaves
  • Salt to taste
For Filling:
  • 100 g ricotta salata or mild feta, cubed
  • Extra fresh basil leaves
For Coating:
  • ½ cup all-purpose flour
  • 2 beaten eggs
  • 1 cup breadcrumbs
  • Light olive oil for frying

Method
 

Cook the Rice
  1. Heat olive oil in a pan and add Arborio rice.
  2. Gradually add hot vegetable stock, one ladle at a time, stirring until creamy and tender (about 20 minutes).
  3. Stir in grated Parmigiano, season with salt and pepper.
  4. Spread rice on a baking sheet to cool completely.
Prepare the Eggplant
  1. Dice eggplant and sprinkle generously with salt.
  2. Let sit for 1 hour under a light weight to draw out moisture.
  3. Rinse, pat dry, and fry in hot oil (190°C / 374°F) until golden, 5–7 minutes.
  4. Drain on paper towels and let cool.
Make the Tomato-Basil Sauce
  1. In a saucepan, heat olive oil and add passata with a pinch of salt.
  2. Simmer for 5 minutes until slightly thickened.
  3. Remove from heat, stir in basil leaves, and let cool.
Assemble the Arancini
  1. Mix cooled rice, fried eggplant, and half the chopped basil.
  2. Add a little tomato sauce until the mixture holds together.
  3. Take a heaped tablespoon of mixture, flatten in your hand, and make a small well in the center.
  4. Place a cube of ricotta salata and a basil leaf inside, then seal with more rice.
  5. Roll tightly into a ball, about the size of a golf ball.
Coat and Fry
  1. Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
  2. Heat oil to 190°C (374°F). Fry in small batches for 4–5 minutes until evenly golden brown.
  3. Drain on paper towels in a single layer.
Serve
  1. Serve warm or at room temperature with extra tomato-basil sauce on the side.

Notes

  • Cooling is key: Never shape rice while warm — it won’t hold together.
  • Oil temperature matters: Keep oil steady at 190°C (374°F) for perfect crispness.
  • Make-ahead tip: Shape the arancini a day before and refrigerate. Fry just before serving.
  • Freezer-friendly: Freeze uncooked arancini and fry straight from frozen, adding 2–3 minutes to the cook time.
  • Cheese swap: If you can’t find ricotta salata, use mild feta or grated Pecorino Romano.