Stir egg, salt, 5 tablespoons water and flour until smooth. Leave to swell briefly
Peel and chop the garlic. Wash the marjoram and, except for a few things, pluck. Clean, wash and chop the spring onions, tomatoes and aubergine
Fry garlic and vegetables in 1/2 teaspoon hot oil. Add approx. 5 tablespoons of water and marjoram, season. Cover and stew for about 10 minutes
Brush a coated pan with oil and heat it up. Bake a pancake from the dough in it. Serve with the vegetables. Crumble the cheese and sprinkle over it. Garnish with the rest of the marjoram