Preheat the oven to 350°F. Pierce the eggplants in several places with a fork and place the whole vegetables in the oven. Cook until tender - up to an hour.
Remove the vegetables and place them in a closed paper bag to cool (this makes it easier to peel them).
When you are ready to serve, peel the vegetables and cut them in strips. Arrange them in a pretty pattern on a serving plate and decorate with the anchovies. Sprinkle with the chopped chives and some salt and pepper, then drizzle with olive oil.
Makes about 6 servings.