First, give the eggplants a good wash, just like how my big sisters used to in our kitchen. Cut them into 3-inch pieces, then slice each one lengthwise into even-sized sticks. You want them uniform so they cook evenly.

Lightly grease a baking sheet with avocado oil—just enough to prevent sticking. Line up the eggplant slices in neat rows. Give them a quick spray with avocado oil to ensure they’re all lightly coated.

Preheat your oven to 425°F. Slide the eggplant into the oven and bake for 15-20 minutes, or until they’re tender and lightly browned. Once done, set them aside while we move on to the rest of the magic.

Now for the aromatics that will take this dish to the next level. Mince some garlic—it’s the heart of the dish. Finely chop the green onions and slice up the chili pepper, keeping those fiery flakes for an extra kick.

In a medium-sized bowl, mix together soy sauce, dark soy sauce, vegan stir fry sauce, Shaoxing wine, red wine vinegar, brown sugar, and a touch of cornstarch. Stir in half of the minced garlic and the chili pepper slices. This sauce is where all the rich, savory flavors come together.

Heat up 3 tablespoons of avocado oil in a large wok over medium-high heat. Toss in the remaining garlic and let it brown—this is where your kitchen starts smelling amazing. Once the garlic is golden, add the baked eggplant to the wok. Pour in the spicy garlic sauce and stir everything together until the eggplant is coated in that delicious, glossy sauce.

Plate it up and get ready to enjoy a dish that’s bursting with flavor. This Easy Spicy Garlic Eggplant is not just a meal; it’s a comforting reminder of home, full of the bold and vibrant tastes that make Chinese-Cambodian cuisine so special. Enjoy!