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": "5323cc3d1b8c46bb8ca78c3e7827618c",
    "updated": "2025-04-24T07:38:29.841Z",
    "title": "Roasted Eggplant with Buttermilk Sauce",
    "subtitle": null,
    "description": "This dish offers a delightful blend of rustic charm and elegant simplicity. Served with crusty bread or pita, it's a truly satisfying culinary experience.",
    "ingredients": [
      {
        "section": "For the eggplant",
        "ingredients": [
          "long eggplants",
          "olive oil",
          "lemon thyme leaves, plus a few whole sprigs to garnish",
          "maldon sea salt and black pepper",
          "pomegranate",
          "za'atar"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "buttermilk",
          "greek yogurt",
          "olive oil, plus a drizzle to finish",
          "garlic clove, crushed",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 200°F.",
      "Halve the eggplants lengthwise, keeping the green stalk intact for presentation.",
      "Score the cut side of each eggplant half with a sharp knife, making three or four parallel incisions without cutting through the skin.",
      "Make another set of incisions at a 45-degree angle to create a diamond pattern.",
      "Arrange the eggplant halves, cut-side up, on a parchment-lined baking sheet.",
      "Brush the eggplant flesh liberally with olive oil until fully absorbed.",
      "Season with lemon thyme leaves, salt, and pepper.",
      "Roast for 35-40 minutes, or until the eggplant is tender, flavorful, and golden brown.",
      "Remove from the oven and let cool completely.",
      "While the eggplants roast, prepare the pomegranate. Cut it in half horizontally.",
      "Holding one half over a bowl, cut-side down, gently tap the pomegranate skin with a wooden spoon or rolling pin.",
      "Gradually increase the tapping force until the seeds release into the bowl.",
      "Remove any remaining white membrane or skin from the pomegranate seeds.",
      "For the sauce: Whisk together all the sauce ingredients in a bowl.",
      "Adjust seasoning as needed and refrigerate until ready to use.",
      "To assemble, generously spoon the buttermilk sauce over the cooled eggplant halves, avoiding the stalks.",
      "Sprinkle with za'atar and a generous amount of pomegranate seeds.",
      "Garnish with fresh lemon thyme sprigs and a drizzle of olive oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]