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": "20d0fab12f0b4d54ad052e1a46bfe64e",
    "updated": "2025-04-24T01:19:05.703Z",
    "title": "Stuffed Eggplant Platter",
    "subtitle": "A lighter, yet flavorful, addition to your holiday table. Charring the eggplants adds a depth of smoky flavor.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "aubergines (eggplants), cut in half lengthways",
          "miso paste",
          "maple syrup",
          "rapeseed oil"
        ]
      },
      {
        "section": "For the stuffing",
        "ingredients": [
          "rapeseed oil",
          "red onion, cubed",
          "garlic clove, crushed",
          "red (bell) pepper, cubed",
          "courgette (zucchini), cubed",
          "fresh rosemary, leaves picked, finely chopped",
          "fresh thyme leaves",
          "ground cinnamon",
          "ground allspice",
          "cayenne",
          "zest of",
          "tomatoes, cubed",
          "quinoa or couscous, cooked",
          "pine nuts",
          "sea salt",
          "black pepper"
        ]
      },
      {
        "section": "For the tahini dressing",
        "ingredients": [
          "tahini",
          "cold water",
          "juice of",
          "sea salt and pepper"
        ]
      },
      {
        "section": "For the parsnip crisp (optional)",
        "ingredients": [
          "parsnip, peeled",
          "vegetable oil",
          "sea salt and pepper"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "fresh thyme leaves",
          "seeds of pomegranate",
          "handful of walnuts, toasted"
        ]
      }
    ],
    "instructions": [
      "Prepare a baking sheet with parchment paper and preheat the oven to 180°C (350°F).",
      "Combine the miso paste, maple syrup, and 2 tablespoons of rapeseed oil in a small bowl, whisking until a smooth mixture forms.",
      "Heat a griddle pan with the remaining oil. Once hot, sear the eggplant halves, cut-side down, in batches if necessary, for about 3 minutes per side. Transfer the seared eggplant halves to the prepared baking sheet, cut-side up.",
      "Coat the eggplants with the miso mixture and bake for 10 minutes.",
      "While the eggplants bake, prepare the stuffing. In a large skillet over medium heat, sauté the onion, garlic, bell pepper, and zucchini in oil for 2 minutes. Add the herbs, spices, and orange zest, cooking for another 4-5 minutes until softened.",
      "Incorporate the tomatoes, cooked quinoa or couscous, pine nuts, salt, and pepper. Remove from heat.",
      "Take the eggplants out of the oven. Gently press down the center of each eggplant half, creating a well while leaving a 1cm border.",
      "Fill the eggplant wells with the stuffing mixture and return to the oven for 15 minutes.",
      "For the optional parsnip crisps, peel the parsnip into ribbons using a vegetable peeler. Toss the ribbons with oil, salt, and pepper. Arrange the parsnip ribbons on a parchment-lined baking sheet and bake for 10-12 minutes.",
      "For extra crispy parsnips, heat oil to 180°C (350°F) and fry the parsnip ribbons for 3-4 minutes until golden brown. Drain on paper towels.",
      "Prepare the tahini dressing by whisking together tahini, water, lemon juice, salt, and pepper in a small bowl.",
      "Once the eggplants are cooked, arrange them on a serving platter. Drizzle generously with tahini dressing and garnish with parsnip crisps, fresh thyme, pomegranate seeds, and toasted walnuts."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]