Heat the oil in a wok or frying pan over medium-high heat.
Add the eggplant peeled and cut into small cubes, grate the ginger on top and add the fleur de sel. Stir well then lower the heat, cover and let it cook 10-15 minutes. The eggplant should be fully cooked, melting.
Add the shrimp and let them cook for a moment, until they turn pink.
Season with pepper and add the cilantro at the last before serving.