Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6109b9a8a84944c09a20e610e2ea16d7",
    "updated": "2025-05-17T14:28:45.820Z",
    "title": "Smoky Baba Ghanoush",
    "subtitle": null,
    "description": "Baba Ghanoush is a traditional Middle Eastern appetizer widely enjoyed throughout Levantine countries, including Lebanon, Israel, Turkey, and Egypt. This recipe highlights the eggplant by transforming it into a rich, smoky, and creamy dip. Typically served with warm pita bread and a drizzle of olive oil, the dish gains its distinctive flavor by charring the eggplants over an open flame.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "tahini (sesame paste).",
          "garlic clove, minced",
          "lemon juice",
          "ground cumin",
          "salt to taste",
          "extra virgin olive oil, plus more for drizzling",
          "fresh parsley, chopped (for garnish).",
          "paprika or sumac (for garnish).",
          "warm pita or flatbread, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat your grill or gas stove to medium-high heat.",
      "Place the whole eggplants directly on the flame or grill grates and cook, turning occasionally, until the skin is completely charred and the eggplants are very soft, about 15 to 20 minutes.",
      "Remove the eggplants from the heat and allow them to cool.",
      "When cool enough to handle, peel off the charred skin to expose the soft flesh underneath.",
      "Drain the eggplant flesh in a colander for 10 minutes to remove excess moisture.",
      "Transfer the flesh to a cutting board and finely chop it until smooth.",
      "Place the chopped eggplant into a mixing bowl.",
      "Add tahini, minced garlic, lemon juice, and cumin to the bowl.",
      "Season with salt according to your taste.",
      "Mix all ingredients thoroughly until well combined.",
      "Slowly incorporate the olive oil, stirring until the mixture is creamy.",
      "Transfer the baba ghanoush to a serving dish, drizzle with extra olive oil, and garnish with chopped parsley and a sprinkle of paprika or sumac.",
      "Serve with warm pita or flatbread, ideal for dipping."
    ],
    "notes_ingredients": [
      "Select eggplants that are firm with shiny skin and free of blemishes for best flavor.",
      "For those with sesame allergies, tahini can be substituted with sunflower seed butter to maintain similar texture without the allergen."
    ],
    "notes_instructions": [
      "Be sure to char the eggplants thoroughly to develop a robust smoky flavor; a well-blackened crust adds depth.",
      "Drain the eggplant well to avoid a watery consistency in the dip.",
      "If you prefer an extra smooth texture, you can use a food processor to puree the mixture instead of chopping.",
      "Allow the baba ghanoush to rest at room temperature for about an hour before serving to enhance the flavors."
    ]
  }
]