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": "df45e1053e314436b80e819d1021f4b5",
    "updated": "2025-04-24T08:46:56.738Z",
    "title": "Lentils with Roasted Eggplant",
    "subtitle": "A delicious main course suitable for any occasion.",
    "description": "This dish combines the smoky flavor of roasted eggplant with hearty lentils and fresh vegetables, creating a satisfying and flavorful meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "top-quality red wine vinegar",
          "salt and black pepper",
          "small dark lentils (such as puy or castelluccio), rinsed",
          "carrots, peeled",
          "celery stalks",
          "bay leaf",
          "thyme sprigs",
          "white onion",
          "olive oil, plus extra to finish",
          "cherry tomatoes, halved",
          "brown sugar",
          "each roughly chopped parsley, cilantro and dill",
          "crème fraîche (or natural yogurt, if you prefer)"
        ]
      }
    ],
    "instructions": [
      "To roast the eggplants on a gas stovetop, place them directly on two moderate flames. Roast for 12-15 minutes, turning regularly with tongs, until softened and smoky with charred skin. Monitor closely to prevent burning.",
      "For an electric stove, pierce the eggplants several times with a knife. Place them on a foil-lined baking sheet and broil on high for about 1 hour, turning occasionally, until collapsed and charred.  It's crucial to pierce the eggplants to prevent potential bursting.",
      "Remove the eggplants from the heat. If using an oven, return it to a standard baking setting. Preheat the oven to 275°F.",
      "Cut each eggplant open and scoop the flesh into a colander, discarding the skin. Let drain for at least 15 minutes, then season generously with salt, pepper, and 1/2 tablespoon of red wine vinegar.",
      "While the eggplants roast, prepare the lentils. Place them in a saucepan with one roughly chopped carrot and half a celery stalk. Add the bay leaf, thyme, and onion. Cover with ample water, bring to a boil, then simmer for 25 minutes, or until tender. Skim any foam that rises to the surface.",
      "Drain the lentils and discard the aromatics (carrot, celery, bay leaf, thyme, and onion). Transfer the lentils to a bowl.  Season with the remaining vinegar, 2 tablespoons of olive oil, salt, and pepper. Set aside in a warm place.",
      "Dice the remaining carrot and celery into small pieces (about 3/8-inch). Combine with the halved cherry tomatoes, the remaining olive oil, brown sugar, and a pinch of salt. Spread in an ovenproof dish and bake at 275°F for approximately 20 minutes, until the carrots are tender-crisp.",
      "Add the roasted vegetables to the lentils along with the chopped parsley, cilantro, and dill. Stir gently and adjust seasoning as needed.",
      "To serve, spoon the lentils onto plates. Top with a portion of the roasted eggplant and a dollop of crème fraîche or yogurt. Drizzle with a little olive oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": "It's important to pierce eggplants before broiling them. This prevents steam buildup which can cause them to burst.  Please take this precaution."
  }
]