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": "b38a38bbbe99486cb8820297f2ed3ac0",
    "updated": "2025-05-17T21:57:33.077Z",
    "title": "Eggplant (Aubergine), Lentil, and Pomegranate Stew",
    "subtitle": "رمانیه",
    "description": "This well-known dish from Gaza traditionally involves boiling lentils and eggplants (aubergines) together until they create a thick spread, sometimes thickened further with flour or tahini, and finished with pomegranate molasses and fried garlic. My adaptation differs slightly: the addition of tomatoes was a happy accident that surprisingly enhanced the overall flavor. After many attempts, I refined this recipe, simplifying it by allowing it to cook mostly on its own. This stew is an excellent make-ahead option and combines great taste with nutritional benefits.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green or brown lentils",
          "eggplants (aubergines), chopped into bite-size pieces",
          "tomatoes, roughly chopped",
          "onion, finely chopped",
          "green chilli, finely chopped (optional).",
          "olive oil, plus 2 tablespoons",
          "pomegranate molasses",
          "tomato paste (purée).",
          "honey",
          "salt",
          "ground cumin",
          "crushed red chilli flakes (optional).",
          "cloves garlic, finely chopped",
          "finely chopped fresh mint leaves, or crushed dried mint",
          "fresh pomegranate seeds, to garnish (optional)."
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "bread or rice"
        ]
      }
    ],
    "instructions": [
      "Place the lentils in a large, heavy-bottomed pot and cover them with water.",
      "Bring to a boil over high heat, then lower the heat and simmer until the lentils are tender, about 15-25 minutes depending on the variety.",
      "Drain the lentils and return them to the pot.",
      "Add the eggplants (aubergines), tomatoes, onion, and green chilli to the lentils and mix well.",
      "In a small bowl, combine ½ cup (4 fl oz/120 ml) of olive oil with pomegranate molasses, tomato paste, honey, salt, cumin, and chili flakes if desired. Pour this mixture over the vegetable and lentil combination and toss to blend.",
      "Bring the stew to a boil over high heat. There is no need to add water as the vegetables will release their own moisture. Reduce the heat, cover, and let it simmer until most of the liquid has evaporated, the color deepens, and the stew thickens, about 1½ hours.",
      "Around 15 minutes before the stew is finished, heat the remaining olive oil in a small frying pan and add the chopped garlic and mint leaves.",
      "Cook until the garlic is fragrant and just beginning to turn golden, about 1-2 minutes.",
      "Pour this garlic and mint mixture over the stew and gently stir to incorporate.",
      "Cover the pot and cook for an additional 5-10 minutes.",
      "Take the stew off the heat and let it rest for a few minutes before serving, garnished with fresh pomegranate seeds if desired.",
      "Serve the stew hot, warm, or at room temperature alongside bread or rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]