Put the eggplants under the broiler, over an open flame, or over hot coals and cook for 10 minutes or so, turning frequently, until the skins are blackened and the flesh is soft. Set aside to cool.
Cut the eggplants lengthwise in half and scrape the flesh from the skins. Chop the eggplant flesh coarsely with a knife and put it in a bowl. Pour off or blot any juices, and season with salt and pepper. Add the lemon juice, capers, garlic, parsley, and chives. Stir in the olive oil with a fork and mash everything a bit. Taste and adjust the seasoning.