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

    [
  {
    "recipeCode": "baec96c26a5c484ab482fc5651288170",
    "updated": "2025-04-23T01:32:10.290Z",
    "title": "Eggplant Balela",
    "subtitle": "Soy-Free, Potentially Gluten-Free",
    "description": "Balela, a refreshing Middle Eastern bean salad, gets an exciting twist with the addition of marinated eggplant. This vibrant dish complements various meals.  The flavors deepen and become even more delightful as it chills in the refrigerator.",
    "ingredients": [
      {
        "section": "FOR THE MARINATED EGGPLANT",
        "ingredients": [
          "tahini",
          "olive oil",
          "fresh lemon juice",
          "white balsamic vinegar",
          "nutritional yeast",
          "onion powder",
          "harissa paste, or taste",
          "garlic, grated or pressed",
          "ground cumin",
          "salt, to taste",
          "eggplant (a little over 10 ounces, or ), trimmed, cut in two widthwise and then lengthwise in (304.8 mm) (1.3 cm) slices"
        ]
      },
      {
        "section": "FOR THE BALELA",
        "ingredients": [
          "extra-virgin olive oil",
          "fresh lemon juice",
          "white balsamic vinegar",
          "minced red onion",
          "garlic, grated or pressed",
          "cooked chickpeas",
          "cooked black beans",
          "roasted red or yellow bell pepper, chopped",
          "tomato, seeded if desired, minced",
          "minced fresh mint leaves",
          "minced fresh parsley",
          "salt and pepper",
          "red pepper flakes, to taste"
        ]
      }
    ],
    "instructions": [
      "Prepare the marinated eggplant: In a shallow pan, whisk together the tahini, olive oil, lemon juice, white balsamic vinegar, nutritional yeast, onion powder, harissa paste, grated garlic, ground cumin, and salt.",
      "Coat each eggplant slice generously with the marinade on both sides and edges, arranging them in the shallow pan.",
      "Refrigerate the marinated eggplant for 1 hour.",
      "Preheat oven to 450°F (230°C, or gas mark 8).",
      "Arrange the eggplant slices on a large rimmed baking sheet.",
      "Bake for 8 minutes, then flip and bake for another 6 to 8 minutes, until tender and golden brown.",
      "Remove from the oven and let cool.",
      "Once cool enough to handle, dice the eggplant into 3-inch (8 mm) cubes.",
      "To assemble the balela: In a large bowl, combine the extra-virgin olive oil, lemon juice, white balsamic vinegar, minced red onion, and grated garlic.",
      "Add the cooked chickpeas, cooked black beans, chopped roasted bell pepper, minced tomato, minced mint, minced parsley, cubed eggplant, salt, ground pepper, and red pepper flakes (to taste).",
      "Refrigerate overnight. Serve chilled or at room temperature."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Store leftovers in an airtight container for up to 4 days. The flavor improves over time."
  }
]