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": "cb810ceb70dc49738c213bb9f285286f",
    "updated": "2025-05-17T22:24:29.914Z",
    "title": "Eggplant (Aubergine) Stew",
    "subtitle": "يخنة باذنجان",
    "description": "This comforting dish, prepared by Teta Fatima on days she preferred a break from cooking meat, became a family favorite. With a perfect blend of rich and light flavors, the fried eggplants absorb the seasonings wonderfully. Enjoy it fully with fresh bread.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants (aubergines).",
          "coarse sea salt",
          "vegetable oil, for frying",
          "olive oil",
          "onion, sliced into half-moons",
          "salt",
          "tomato paste (purée) .",
          "ground pimento",
          "ground cinnamon",
          "black pepper",
          "x 400 g can chickpeas, rinsed and drained (optional)."
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "bread or rice"
        ]
      }
    ],
    "instructions": [
      "Cut the eggplants in half, then slice each half into 3-4 pieces.",
      "Place them on a rimmed baking sheet or in a large colander and sprinkle with coarse salt.",
      "Let them rest for 1 hour, then rinse thoroughly and pat dry.",
      "Heat vegetable oil in a deep fryer or a heavy Dutch oven to 350°F/180°C.",
      "In batches, carefully fry the eggplant pieces without overcrowding, turning occasionally for about 5 minutes until golden brown.",
      "Drain on paper towels and blot with more paper towels to remove excess oil. Repeat until all pieces are fried.",
      "While the eggplants cook, warm the olive oil in a pan over medium heat and add the sliced onion with salt.",
      "Cook and stir for 10-15 minutes until the onion softens and edges turn golden.",
      "Add the tomato paste and spices, stirring for another minute to combine flavors.",
      "Pour in 1 liter (34 fl oz) of water, mixing well. Adjust quantity if you prefer a thinner stew.",
      "Add the fried eggplants gently, being careful not to break them apart.",
      "If desired, include the chickpeas, then bring the mixture to a boil.",
      "Reduce the heat, cover, and simmer for 10-15 minutes.",
      "This dish can be served warm or at room temperature; its flavors deepen when allowed to rest.",
      "Serve alongside rice or bread."
    ],
    "notes_ingredients": "Tomato paste (purée) adds depth and richness to the stew's flavor.",
    "notes_instructions": "For a lighter alternative, brush the eggplants with oil and broil (grill) them instead of frying."
  }
]