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": "fe7ec163c7ca4c3fa4f97641765c6a69",
    "updated": "2025-05-17T23:23:42.181Z",
    "title": "Lamb and Nut Stuffed Aubergine Bake",
    "subtitle": "صينية باذنجان",
    "description": "This recipe was brought from Syria by my great-great-grandmother when she moved to Palestine, and it has been lovingly passed down through generations—from my great-grandmother to my Teta Asma, then to my mother, and finally to me. There is something truly special about dishes that endure the test of time, continuing to delight family after family. This is a remarkable dish that is well worth the effort.",
    "ingredients": [
      {
        "section": "For the filling",
        "ingredients": [
          "quantity toasted pine nuts",
          "quantity lamb with onion and spices",
          "sumac (optional)."
        ]
      },
      {
        "section": "For the aubergines",
        "ingredients": [
          "sized or baby eggplants (aubergines) (about 1500 g).",
          "vegetable oil, for frying",
          "tomatoes (about 3 medium), diced",
          "olive oil, for drizzling",
          "chicken broth (stock), homemade or store-bought, or water",
          "nine spice mix",
          "pomegranate molasses",
          "salt and black pepper"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "rice or bread"
        ]
      }
    ],
    "instructions": [
      "Start by frying the pine nuts, then prepare the Lamb with Onion and Spices in the same pan for the filling.",
      "Mix in the sumac if you choose to use it, then set the filling aside.",
      "You can prepare this filling a day or two in advance and keep it refrigerated until needed.",
      "Use a vegetable peeler to strip the skin of each eggplant in alternating strips, creating a striped design.",
      "Cut the eggplants lengthwise in half, place them in a colander, sprinkle generously with salt, and let them sit for about one hour.",
      "Rinse the eggplants and pat them dry with paper towels when ready.",
      "If using baby eggplants, leave them whole, skip the salting step, and pierce them with a knife before frying.",
      "Pour enough vegetable oil into a large skillet to reach about 3/4 inch (2 cm) up the sides.",
      "When the oil is hot, fry the eggplants in batches, being careful as the oil may splatter due to water content. Turn them over once, frying until golden brown on both sides, approximately 10 minutes.",
      "Remove the fried eggplants and drain them on paper towels.",
      "Repeat until all eggplants are fried.",
      "Preheat the oven to 375°F (190°C, Gas Mark 5).",
      "Arrange the eggplants cut side up in an ovenproof dish roughly 12 × 16 inches (30 × 40 cm).",
      "Using a pointed knife, make an incision halfway into the flesh of each eggplant, leaving about 1/4 inch (3 cm) at each end intact.",
      "Carefully open the incision with your fingers to create a pocket, then stuff the eggplants with the prepared filling.",
      "Scatter any remaining filling around the dish.",
      "Top the stuffed eggplants with the diced tomatoes, spreading any extras around the dish as well.",
      "Drizzle the tomatoes with olive oil and season with salt and black pepper.",
      "In a bowl, mix the chicken broth or water, Nine Spice Mix, pomegranate molasses, and 2 teaspoons of salt.",
      "Stir well and pour the mixture evenly into the dish.",
      "Bake for 30 minutes in the preheated oven.",
      "Take the dish out of the oven and let it rest for at least 5 minutes before serving with rice or bread."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Alternatively, you can roast the eggplants instead of frying by brushing them with oil and cooking in a 425°F (220°C, Gas Mark 7) oven for 20-30 minutes."
  }
]