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": "a5965f2ac6654d68b30261560830de3b",
    "updated": "2025-04-21T20:10:33.187Z",
    "title": "Moussaka",
    "subtitle": null,
    "description": "This classic Greek Moussaka prioritizes a balanced approach to oil usage, ensuring a rich flavor without excess grease. Subtle hints of nutmeg in the béchamel sauce and cinnamon in the meat filling elevate the dish to a new level of deliciousness.",
    "ingredients": [
      {
        "section": "FOR THE MEAT FILLING",
        "ingredients": [
          "olive oil",
          "chopped onion",
          "garlic, finely minced",
          "green pepper, finely chopped",
          "ground lamb",
          "ground sirloin",
          "freshly ground black pepper to taste",
          "chopped tomatoes",
          "unsalted tomato paste",
          "red wine",
          "balsamic vinegar",
          "sliced mushrooms",
          "fresh chopped parsley",
          "thyme",
          "cinnamon",
          "lemon juice"
        ]
      },
      {
        "section": "FOR THE EGGPLANT",
        "ingredients": [
          "eggplants",
          "olive oil"
        ]
      },
      {
        "section": "FOR THE WHITE SAUCE",
        "ingredients": [
          "flour",
          "nutmeg",
          "unsalted butter, melted",
          "milk",
          "eggs",
          "grated low-sodium gouda or other low-sodium cheese"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large skillet.",
      "Sauté the onions, garlic, and green pepper until the onions become translucent.",
      "Add the ground lamb and sirloin, cooking and stirring until browned.",
      "Season with black pepper. Incorporate the chopped tomatoes and tomato paste, stirring well.",
      "Pour in the red wine and balsamic vinegar, stirring to combine.  Then, add the mushrooms, parsley, thyme, cinnamon, and lemon juice, mixing thoroughly.",
      "Reduce the heat and let the mixture simmer for 45 minutes.",
      "Preheat oven to 350°F (175°C).",
      "Slice the eggplants into 1/2-inch thick rounds.",
      "Lightly brush a baking sheet with olive oil and arrange the eggplant slices on it. Brush the tops of the eggplant slices sparingly with olive oil.",
      "Loosely cover the baking sheet with aluminum foil.",
      "Bake the eggplant for 30 minutes, or until tender.",
      "For the white sauce (béchamel), whisk together the flour and nutmeg in a bowl.",
      "Add the melted butter to the flour mixture and stir until combined.",
      "Place the butter-flour mixture in the top of a double boiler over boiling water.",
      "In a separate saucepan, heat the milk until it's almost boiling. Then, gradually whisk the hot milk into the butter-flour mixture.",
      "Cook in the double boiler, stirring constantly, until the sauce thickens.",
      "Remove the sauce from the heat and let it cool slightly.",
      "In a separate bowl, whisk the eggs.",
      "Slowly add half of the béchamel sauce to the eggs, whisking continuously to prevent curdling.",
      "Once combined, pour the egg mixture back into the remaining béchamel sauce, stirring to blend thoroughly.",
      "Return the combined sauce to the double boiler and cook, stirring constantly, until thickened.",
      "To assemble the moussaka, layer the bottom of an oven-safe baking dish with eggplant rounds. Cover with a layer of the meat mixture, followed by another layer of eggplant, and then the remaining meat mixture.",
      "Pour the béchamel sauce over the top and sprinkle with grated cheese.",
      "Bake in the preheated 350°F (175°C) oven for approximately 45 minutes, or until golden brown and cooked through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]