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

    [
  {
    "recipeCode": "bf2b6626f9a8475b8d6c0e149f654fc6",
    "updated": "2025-05-17T22:06:08.243Z",
    "title": "Cauliflower, Potato, and Eggplant Salad",
    "subtitle": "سلطة مقالي",
    "description": "This salad was inspired by the sandwiches my mother used to prepare during my childhood. She often had fried cauliflower, eggplant, or potatoes ready for whatever lunch she was making. If we were hungry before the meal was served, she would spread labaneh inside pita bread, add some of the fried vegetables, and top it with fresh tomatoes or peppers. Although simple, the combination of flavors was both delicious and satisfying. This salad is my interpretation of those childhood sandwiches. You can use just one vegetable or combine all three, as I do here.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil, for frying",
          "cauliflower, cut into florets",
          "potatoes, cut into bite-size cubes",
          "eggplant (aubergine cut into bite-size cubes",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "greek yogurt",
          "lemon juice",
          "finely chopped flat-leaf parsley",
          "garlic, crushed",
          "salt"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "cherry tomatoes, quartered",
          "green chillies, thinly sliced",
          "toasted pine nuts"
        ]
      }
    ],
    "instructions": [
      "Heat the oil in a deep fryer or a heavy Dutch oven to 350°F/180°C.",
      "In batches, deep-fry the cauliflower first, then the potatoes, followed by the eggplant, until each turns a golden brown.",
      "Remove each batch using a slotted spoon and drain on paper towels to absorb excess oil and allow to cool slightly.",
      "Season with salt and freshly ground black pepper.",
      "Meanwhile, combine all dressing ingredients and mix thoroughly.",
      "Slowly add water until the dressing reaches a drizzling consistency, similar to buttermilk or maple syrup.",
      "Taste and adjust the salt and lemon juice as needed, ensuring the dressing has a pronounced sour and salty flavor.",
      "To serve, arrange the fried vegetables on a serving platter and drizzle with the dressing.",
      "Garnish with cherry tomatoes, green chillies, and sprinkle with pine nuts."
    ],
    "notes_ingredients": "If preferred, you can roast the vegetables instead of frying them. Toss with olive oil, salt, and pepper, then spread on a baking sheet and roast in a preheated oven at 400°F/200°C/Gas Mark 6 for 30-40 minutes until golden. Another tasty variation for the dressing is to use tahini instead of yogurt. In that case, you’ll likely need to add more water to achieve a drizzling consistency. Typically, I use 4 tablespoons of tahini, 4 tablespoons of water, 1-2 tablespoons of lemon juice, and 1/4 teaspoon salt, but feel free to adjust to your taste. Be sure to taste and adjust seasoning before adding the dressing to the salad.",
    "notes_instructions": null
  }
]