Preheat the oven to 100 - 120 ⁰С. Place the jars and lids in the oven without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, and liter jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.
Cut the eggplants in half, but do not cut all the way through from the stem side. A "boat" should form.
Grate the carrots on a coarse grater.
Cut the onion into half rings
Cut the celery root into medium-sized strips measuring 3–5 mm. Finely chop the garlic.
Finely chop the dill.
Pour clean water into a large saucepan, add a little salt, add the eggplants, bring to a boil and cook for 15 minutes.
Salt the carrots, celery root, onion and dill to taste and fry in a frying pan with vegetable oil for 5-7 minutes.
Once the eggplants are soft, drain the water and let cool.
Stuff the eggplants tightly with the fried vegetables.
Place the stuffed "boats" in a saucepan, cover with a flat plate and put a weight on it (you can use a glass jar filled with water). In this form, the eggplants need to stand for at least three days at room temperature.
After the eggplants have marinated, place them in a sterilized glass jar and close the lid. Cover with something warm and leave to infuse for a few days. Store in the refrigerator. Enjoy.