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

    [
  {
    "recipeCode": "d103faf0682e47458941c6580ce3e4e0",
    "updated": "2025-05-17T08:38:38.607Z",
    "title": "Corn Salad with Eggplant & Dill",
    "subtitle": "Mısır ve Patlıcan Salatası",
    "description": "This salad features tender roasted eggplant paired with fresh, juicy corn kernels and crunchy bell peppers. Bright fresh parsley and dill bring a lively flavor. While a traditional Turkish cook might fry the eggplant, roasting is simpler and requires less oil. Take care not to overcook the corn; the kernels should remain firm and burst with sweetness, balancing the tang of the vinegar. If ripe, flavorful tomatoes aren't available, feel free to omit them. This salad pairs wonderfully with fish and can be served as a bed for grilled salmon or trout, or alongside lightly sauced seafood dishes. It can be prepared a few hours in advance, but add the fresh herbs just before serving for the best taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "large or long, thin asian eggplants",
          "olive oil, for brushing the eggplants",
          "fresh corn kernels",
          "long red peppers, such as cayenne, thinly sliced, or red bell pepper, cut into small dice",
          "green bell pepper, cored, seeded, and cut into small dice",
          "scallions, white and pale green parts, thinly sliced",
          "ripe, juicy tomato, cut into small dice, or cherry tomatoes, halved (optional).",
          "loosely packed finely chopped fresh dill",
          "tightly packed finely chopped fresh flat-leaf parsley",
          "fine sea salt, or taste",
          "freshly ground black pepper",
          "apple cider vinegar, or taste",
          "olive oil"
        ]
      }
    ],
    "instructions": [
      "Position a rack in the center of the oven and preheat to 375°F. Bring a medium saucepan of water to a boil.",
      "Trim the eggplants and slice them lengthwise in half. Brush or rub them all over with olive oil and place cut side up on a baking sheet. Roast until the surfaces brown in spots and the flesh is soft but not mushy, about 15 minutes. Set aside to cool.",
      "While the eggplant roasts, boil the corn kernels until just tender but still firm, about 4 to 5 minutes for large kernels. Very fresh corn may cook faster, so taste after 2 minutes. Drain the corn in a colander and rinse under cold water, then shake to drain.",
      "In a large bowl, combine the peppers, scallions, tomato (if using), dill, and parsley. Cut the cooled eggplant crosswise into 1-inch-wide slices and add along with the corn. Sprinkle with salt, add a few grinds of black pepper, then drizzle with vinegar and olive oil. Toss gently to coat with the dressing. Taste and adjust seasonings as needed. Serve immediately."
    ],
    "notes_ingredients": "If ripe, flavorful tomatoes are unavailable, they can be omitted.",
    "notes_instructions": "The salad can be prepared a few hours ahead; however, add fresh herbs just before serving to preserve their flavor."
  }
]