Wipe the eggplants but do not peel them. Place on a baking sheet & bake at 230ºC for 20 minutes, until their skins burst. Peel the skins & beat the pulp in the basin until smooth. Skin the tomatoes & remove their seeds. Chop the flesh roughly. Arrange the tomatoes in a layer on the eggplant pulp. Mix together the oil, lemon juice, salt & pepper. Pour this over the salad. Just before serving, toss the salad well & sprinkle with the chives.