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": "f142d2e736e3491cb328ef96bde80f4d",
    "updated": "2025-04-24T08:54:08.854Z",
    "title": "Lemon and Eggplant Risotto",
    "subtitle": null,
    "description": "A flavorful and light risotto featuring eggplant and lemon. The quality of the vegetable stock is key to the dish's success; a simple stock can be made by simmering aromatic vegetables and herbs like carrot, celery, onion, bay leaf, parsley, garlic, lemongrass, fennel, and thyme in water for about 30 minutes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "plus 1 tbsp olive oil",
          "coarse sea salt",
          "onion, finely chopped",
          "garlic cloves, crushed",
          "good-quality risotto rice",
          "white wine",
          "hot vegetable stock",
          "grated zest of",
          "lemon juice",
          "butter",
          "grated parmesan (about (56.699 g)) (or another mature hard cheese)",
          "black pepper",
          "shredded basil leaves"
        ]
      }
    ],
    "instructions": [
      "Roast one eggplant until the skin is charred and the flesh is soft.",
      "Once cooked, cut the eggplant open lengthwise and scoop out the flesh, discarding the skin.",
      "Roughly chop the roasted eggplant flesh and set aside.",
      "Dice the remaining eggplant into 1/2-inch cubes.",
      "Heat 1/3 cup of olive oil in a frying pan and fry the diced eggplant in batches until golden and crispy. Remove and place in a colander, sprinkle with salt, and let cool.",
      "In a heavy pan, sauté the chopped onion in the remaining olive oil until softened and translucent.",
      "Add the crushed garlic and cook for another 3 minutes.",
      "Increase the heat and add the risotto rice, stirring constantly to coat it in the oil.",
      "Cook for 2 to 3 minutes.",
      "Pour in the white wine, allowing it to sizzle, and cook until almost evaporated (about 2 to 3 minutes).",
      "Reduce the heat to medium.",
      "Gradually add the hot vegetable stock, one ladleful at a time, ensuring each addition is absorbed before adding the next. Stir continuously.",
      "Once all the stock has been incorporated, remove the pan from the heat.",
      "Stir in half of the lemon zest, the lemon juice, the roasted eggplant, butter, most of the Parmesan cheese, and 3/4 teaspoon of salt.",
      "Mix well, cover, and let rest for 5 minutes.",
      "Season with additional salt and black pepper to taste.",
      "Serve the risotto in shallow bowls, garnished with the crispy diced eggplant, remaining Parmesan, shredded basil, and the rest of the lemon zest."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]