Preheat oven to 450°F. Cut eggplant in half lengthwise, and make a few shallow cuts into eggplant flesh. Brush eggplant flesh with oil; sprinkle with pepper and 1/4 teaspoon of the salt. Place eggplant, cut side down, on a rimmed baking sheet with garlic clove. Bake in preheated oven until browned and tender, 20 to 25 minutes. Cool to room temperature, about 20 minutes. Roughly chop eggplant.
Process eggplant, garlic, yogurt, Summer Sauce, ground cumin, and remaining 1/4 teaspoon salt in a food processor until combined. Transfer mixture to a serving bowl. Top with a swirl of Summer Sauce. Serve with vegetables or bread for dipping.