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": "52277e96af9f42e695268cc06e5e050c",
    "updated": "2025-05-17T07:23:38.856Z",
    "title": "Baked Eggplants Stuffed with Beef Ragout",
    "subtitle": "Karnıyarık",
    "description": "Known as \"Karnıyarık\" — meaning \"split stomach\" in Turkish, referring to the way these eggplants are sliced and opened — this dish is popular in casual eateries and roadside stops throughout Turkey. Made with high-quality beef and plenty of butter, it offers a rich and satisfying flavor. This recipe is inspired by one served at Kristal Lokantası, a longstanding restaurant in Kars city run by the founder's son, Tahsin Kaya. Unlike most versions that involve deep-frying, baking the eggplants is a healthier and less messy method that also enhances the vegetable's natural taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "italian or long asian eggplants (85 to 113 g each), stems trimmed but intact",
          "olive oil, for rubbing the eggplants"
        ]
      },
      {
        "section": "For the ragout",
        "ingredients": [
          "unsalted butter",
          "onion, minced",
          "packed cup minced fresh flat-leaf parsley",
          "fine sea salt",
          "garlic cloves, minced",
          "ground beef, preferably 20% fat",
          "tomatoes, peeled and diced, or one 425 g can tomatoes, drained and chopped",
          "tomato paste",
          "hot water",
          "medium-large ripe tomato, sliced very thin (optional)."
        ]
      }
    ],
    "instructions": [
      "Position a rack in the center of the oven and preheat to 350°F.",
      "Pierce the eggplants all over with a fork.",
      "Rub the eggplants with olive oil and bake them on a baking sheet, turning occasionally, until they develop brown spots and become very soft, about 30 to 35 minutes.",
      "Use tongs or a spatula to transfer the eggplants to a lightly oiled or nonstick baking dish, arranging them in a snug single layer.",
      "Increase the oven temperature to 375°F.",
      "While the eggplants bake, prepare the ragout: melt the butter in a 10-inch skillet over medium heat.",
      "Add onion, parsley, and salt, then sauté until the onions soften and start to brown, approximately 5 minutes.",
      "Add the garlic, lower the heat to medium-low, and cook for 1 minute.",
      "Add the ground beef, breaking it up, and cook until no longer pink, about 4 minutes.",
      "Stir in the tomatoes and cook until they release their juices and soften, 3 to 4 minutes.",
      "Incorporate the tomato paste and hot water, stirring until the paste dissolves, then bring to a boil.",
      "Reduce the heat, cover partially, and simmer until the ragout thickens, about 15 minutes.",
      "Check occasionally to prevent sticking; add water in 2-tablespoon increments if needed.",
      "Remove from heat and keep covered to retain warmth.",
      "To assemble, keep the stems on the eggplants and slice each lengthwise about halfway through, from stem to base.",
      "Once cool enough to handle, gently open each eggplant with your fingers, similar to opening a baked potato.",
      "Spoon the ragout evenly into the cavities, mounding as necessary.",
      "If using, place one or two thin tomato slices on top of each stuffed eggplant.",
      "Bake the assembled eggplants in the oven until the exposed meat begins to brown, about 15 minutes.",
      "Serve hot."
    ],
    "notes_ingredients": "If medium eggplants are unavailable, use two or three large ones; just increase the initial baking time and ensure they are soft before filling. You may cut the baked eggplants into serving portions before presenting. Olive oil can be used as a substitute for butter if preferred.",
    "notes_instructions": null
  }
]