Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "fec2662ed5524ad0a2e56609c13dc7c6",
    "updated": "2025-04-24T09:04:12.679Z",
    "title": "Eggplant Croquettes",
    "subtitle": null,
    "description": "My fondness for croquettes began over a decade ago.  These savory, cheesy delights are a satisfying snack or appetizer.  Enjoy these homemade croquettes with a clear conscience, served simply with a lemon wedge or the optional tarragon aioli.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "russet potatoes, cooked,",
          "egg, beaten",
          "feta, crumbled",
          "grated parmesan",
          "salt",
          "black pepper",
          "about 13/4 cups dried white breadcrumbs",
          "sunflower oil for frying"
        ]
      },
      {
        "section": "Tarragon aioli (optional)",
        "ingredients": [
          "egg yolk",
          "garlic clove, crushed",
          "lemon juice",
          "salt",
          "grapeseed oil",
          "olive oil",
          "chopped tarragon"
        ]
      }
    ],
    "instructions": [
      "Roast the eggplants until the skin is charred and blistered.",
      "Once cool, slice each eggplant lengthwise and scoop out the flesh, avoiding the charred skin. Discard the skin.",
      "Place the eggplant flesh in a colander and let it drain for 30 minutes to remove excess liquid.",
      "You should have approximately 1 1/4 lbs of eggplant flesh after draining.",
      "Transfer the drained eggplant flesh to a large bowl.",
      "Combine the eggplant with the potatoes, beaten egg, crumbled feta, grated Parmesan, salt, and pepper.",
      "Gently mix the ingredients with a fork, maintaining a slightly coarse texture.",
      "Incorporate about half of the breadcrumbs until the mixture is just firm enough to hold its shape but remains slightly sticky.",
      "Divide the mixture into four equal portions.",
      "Shape each portion into a thick log, roughly 1 inch in diameter.",
      "Spread the remaining breadcrumbs on a clean surface and roll the logs in the breadcrumbs until fully coated.",
      "Place the breaded logs on a tray and refrigerate for at least 20 minutes to firm up.",
      "For the aioli (optional): Combine the egg yolk, crushed garlic, lemon juice, and salt in a food processor.",
      "With the food processor running, slowly drizzle in the grapeseed oil, followed by the olive oil.",
      "Once the aioli has reached a creamy, mayonnaise-like consistency, gently fold in the chopped tarragon.",
      "Refrigerate the aioli until ready to serve.",
      "To cook the croquettes, cut each log into 2 1/4-inch-long pieces, resulting in about 20 pieces.",
      "Pour enough sunflower oil into a frying pan to reach a depth of about 3/4 inch.",
      "Heat the oil and fry the croquettes in small batches for about 3 minutes, turning them to ensure even browning. Maintain a hot oil temperature without burning the croquettes.",
      "Drain the cooked croquettes on paper towels.",
      "Serve hot."
    ],
    "notes_ingredients": "A simple lemon wedge can be substituted for the aioli.",
    "notes_instructions": null
  }
]