Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Roasted Eggplant with Baked Eggs",
  "description": "Sometimes you want brunch that's a bit less extravagant. Eggplant is fantastic because it absorbs flavors and spices beautifully, and its texture can range from crispy to soft.  This dish offers a firm, crispy eggplant skin filled with a delicious stuffing that incorporates the tender eggplant flesh. It’s a healthy and visually appealing baked brunch option.",
  "subtitle": "A healthier baked brunch option.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "2 large eggplants",
        "2 tablespoons (30 mL) canola oil, divided",
        "1 cup (250 mL) sliced yellow onion",
        "1/4 cup (60 mL) minced garlic",
        "1 cup (250 mL) canned chickpeas, drained and rinsed",
        "3 tablespoons (45 mL) tahini, divided",
        "Juice of 1 lemon",
        "1 teaspoon (5 mL) onion powder",
        "1 teaspoon (5 mL) curry powder",
        "½ teaspoon (2 mL) salt",
        "3/4 cup (175 mL) chopped fresh parsley, divided",
        "4 large eggs",
        "1 teaspoon (5 mL) olive oil",
        "2 large pitas, toasted",
        "1/4 cup (60 mL) pomegranate seeds",
        "1/4 cup (60 mL) crumbled feta cheese"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.",
    "Slice the eggplants in half lengthwise and score the flesh with multiple Xs.",
    "Place the eggplant halves cut side up on the prepared baking sheet, season with salt, and drizzle with 1 tablespoon (15 mL) canola oil.",
    "Roast the eggplants for 40 minutes, or until the skin is crisp and the flesh is soft and easily scoopable.",
    "Remove the eggplants from the oven and allow to cool for 5 minutes. (Keep the oven set to 425°F/220°C.)",
    "Using a large spoon, and being careful not to break the skins, scoop the eggplant flesh into a bowl. Leave the skins on the baking sheet and set the flesh aside.",
    "In a large frying pan, heat the remaining 1 tablespoon (15 mL) canola oil over medium-high heat.",
    "Add the onion, garlic, and chickpeas. Sauté for 5 minutes, or until the onions become translucent.",
    "Turn the heat down to low and add 2 tablespoons (30 mL) tahini, the lemon juice, onion powder, curry powder, and salt; stir well to combine.",
    "Add 1/2 cup (125 mL) parsley and the reserved eggplant flesh and mix well. Remove from the heat.",
    "Spoon the eggplant and chickpea mixture into the eggplant skins.",
    "Use the back of a large spoon to make a divot in each eggplant half.",
    "Crack the eggs into the divots.",
    "Transfer the baking sheet to the oven and bake for 6 minutes for very runny yolks or as much as 15 minutes if you like your eggs baked completely through.",
    "In a small bowl stir together the olive oil and the remaining 1 tablespoon (15 mL) tahini.",
    "Serve the Roasted Eggplant with Baked Eggs on a large platter, with toasted pitas on the side.",
    "Garnish the eggplant with the tahini drizzle, pomegranate seeds, feta, and the remaining 1/4 cup (60 mL) parsley."
  ],
  "author": null
}