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": "f50a5feb7b054d219cf1b8aac3d08663",
    "updated": "2025-04-23T00:04:59.824Z",
    "title": "Eggplant Parmesan",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "aubergines (eggplants)",
          "chickpea (gram) flour",
          "plain (all-purpose) flour or gluten-free flour",
          "breadcrumbs, i used panko",
          "vegetable oil, for frying",
          "sea salt, for sprinkling",
          "batch béchamel sauce",
          "fresh basil leaves",
          "grated vegan cheese or vegan parmesan"
        ]
      },
      {
        "section": "for the tomato sauce",
        "ingredients": [
          "olive oil",
          "onions, finely chopped",
          "garlic cloves, minced",
          "sea salt",
          "cracked black pepper",
          "x 400 g (396.893 g) cans chopped tomatoes",
          "caster (superfine) sugar",
          "white wine vinegar"
        ]
      },
      {
        "section": "to serve",
        "ingredients": [
          "steamed vegetables or salad"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the aubergines (eggplants). Remove the stems and slice each lengthwise into 1-cm (-in) thick pieces.  Each aubergine should yield approximately 6-8 slices.",
      "To coat the aubergine slices, prepare three separate bowls. In the first, place the chickpea flour and whisk in enough water to create a mixture similar in consistency to beaten eggs.  Place the all-purpose or gluten-free flour in the second bowl and the breadcrumbs in the third. Dip each aubergine slice first in the dry flour, then the chickpea flour mixture, and finally the breadcrumbs, ensuring each slice is fully coated.",
      "For frying, pour the vegetable oil into a deep frying pan (skillet) and heat over medium. To check if the oil is hot enough, insert a wooden spoon; if bubbles form around it, the oil is ready.",
      "Fry the aubergine slices in batches of three, cooking for approximately 2 minutes per side. Use a slotted spoon or spider to flip the slices and carefully remove them from the oil once golden brown.  Transfer the fried slices to a plate lined with paper towels to absorb excess oil.  Once all the slices are fried, sprinkle them with sea salt to maintain their crispness while the tomato sauce is prepared.",
      "In a large pan over low heat, add the olive oil, followed by the chopped onions and minced garlic. Season with salt and pepper, and sauté for about 4 minutes.  Add the canned tomatoes, sugar, and vinegar, stirring to combine. Cover the pan and allow the sauce to simmer for 12 minutes.",
      "While the tomato sauce simmers, prepare the Béchamel Sauce. Preheat the oven to 180°C (350°F).",
      "Once the tomato sauce and béchamel sauce are ready, assemble the Eggplant Parmesan. In a large baking dish, spread a layer of tomato sauce on the bottom.  Arrange a layer of fried aubergine slices over the sauce, followed by fresh basil leaves, a layer of béchamel sauce, and a sprinkle of vegan cheese. Repeat these layers until the baking dish is full, ensuring the top layer consists of béchamel sauce and vegan cheese.",
      "Bake the Eggplant Parmesan in the preheated oven on the middle rack for 35 minutes, or until golden brown on top. Remove from the oven and let it rest for at least 10 minutes before serving alongside steamed vegetables or a salad.",
      "For a no-oil option, arrange the coated aubergine slices on a lined baking sheet and bake for 20 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]