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": "27d536cc88254a719bed27ac94ae5035",
    "updated": "2025-05-19T20:29:03.013Z",
    "title": "Braised Spicy Aubergines",
    "subtitle": null,
    "description": "Aubergines are among my favorite vegetables. I enjoy their vibrant color, flavor, and texture. Their mild taste pairs wonderfully with a lively, zesty sauce like this one from western China. It’s ideal to use the small, long, thin Chinese aubergines for their naturally sweet flavor, but the larger European variety works just as well. Chinese recipes often keep the skin on because it helps hold the aubergine together during cooking and the skins are tender, flavorful, and nutritious; however, you may choose to peel them according to your preference.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "aubergines",
          "salt",
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "finely chopped spring onions, white part only",
          "dark soy sauce",
          "chilli bean sauce",
          "whole yellow bean sauce",
          "sugar",
          "chinese black vinegar or cider vinegar",
          "roasted and ground sichuan peppercorns",
          "chicken stock or water"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "If using Chinese aubergines, cut them using a roll-cut technique.",
      "For the larger European aubergines, trim and cut them into 2.5cm (1in) cubes.",
      "Sprinkle with 2 teaspoons of salt and place in a sieve to drain for 20 minutes.",
      "Rinse under cold running water and dry with kitchen paper.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it begins to smoke slightly, add garlic, ginger, and spring onions; stir-fry for 30 seconds.",
      "Add the aubergines and continue to stir-fry for 1 minute, then add the remaining ingredients.",
      "Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until the aubergines are tender.",
      "Increase heat to high and stir continuously until the liquid reduces and thickens slightly.",
      "Transfer to a serving dish and garnish with chopped spring onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]