Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "289286eaee324251ab38b24670160124",
    "updated": "2025-04-24T00:00:02.782Z",
    "title": "Baked Chickpea-Crumbed Eggplant, Zucchini & Red Pepper Katsu Curry",
    "subtitle": null,
    "description": "This healthier take on a classic Katsu curry features eggplant, zucchini, and red pepper coated in gluten-free chickpea crumbs and baked to crispy perfection. The blend of textures and Japanese-inspired flavors makes this dish a true delight.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cornflour (cornstarch)",
          "gluten-free flour",
          "chickpea crumbs or gluten-free breadcrumbs",
          "aubergine (eggplant), cut into 2.5 cm (25.4 mm) cubes",
          "courgette (zucchini), cut into 2.5 cm (25.4 mm) cubes",
          "red (bell) pepper, cut into 2.5 cm (25.4 mm) cubes",
          "sesame oil",
          "sea salt and pepper"
        ]
      },
      {
        "section": "For the Katsu curry sauce",
        "ingredients": [
          "coconut oil",
          "red onion, finely chopped",
          "garlic clove, crushed",
          "banana, finely chopped",
          "carrot, finely chopped",
          "curry powder",
          "garam masala",
          "chilli powder",
          "vegetable stock",
          "soy sauce",
          "tomato puree"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "sushi rice",
          "watercress",
          "pickled onion and radish",
          "mixed sesame seeds"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.",
      "In a bowl, mix the cornflour with enough water to create a thick, sticky paste.",
      "Place the gluten-free flour into a shallow bowl and the chickpea crumbs into another.",
      "Coat each vegetable piece individually: first in the flour, then the cornflour paste (ensuring complete coverage), and finally in the chickpea crumbs.",
      "Arrange the coated vegetables on the prepared baking tray.",
      "Lightly drizzle with sesame oil and season with salt and pepper. Bake for approximately 25 minutes.",
      "While the vegetables are baking, prepare the Katsu sauce.",
      "Melt the coconut oil in a small saucepan over low heat.",
      "Add the chopped red onion, garlic, banana, and carrot. Sauté for a few minutes until softened.",
      "Stir in the curry powder, garam masala, and chili powder. Cook for another couple of minutes, stirring frequently.",
      "Pour in the vegetable stock, soy sauce, and tomato puree. Simmer over low heat for 10 minutes, allowing the sauce to thicken slightly.",
      "Use an immersion blender to lightly blend the sauce until smooth.",
      "Remove the crispy, golden-brown vegetables from the oven when they are done.",
      "Serve the baked vegetables over sushi rice with a generous amount of Katsu sauce.",
      "Garnish with watercress, pickled onion and radish, and a sprinkle of mixed sesame seeds."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]