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Preheat the oven to 200°C.
Cook the grains according to the packet instructions, until tender. Drain and cool in a sieve.
Put the aubergine, diced onion and garlic in a bowl, season and coat with the rapeseed or olive oil. Spread the veg out on a baking tray and roast for 15–20 minutes until lightly browned and soft. Remove from the oven and set aside.
Meanwhile, toast the seeds and nuts on a separate tray in the oven until just browned, they will take 5–7 minutes. Set aside to cool.
Heat the groundnut oil in a small saucepan until a small piece of bread sizzles in it. Deep-fry the sliced onion in the until crisp, it will take about 3-4 minutes, then set aside to drain on kitchen paper and season with a little salt.
Combine the dressing ingredients and season to taste. Assemble all the salad ingredients in a serving bowl, apart from the fried onion. Toss with the dressing and transfer to a serving dish. Top with the fried onion and serve straight away or refrigerate until you are ready. If the salad is chilled, allow it to come back to room temperature before serving.