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": "4a0db56f2269455b96ce24d8ce0c2a28",
    "updated": "2025-05-17T14:12:07.001Z",
    "title": "Lebanese Moussaka",
    "subtitle": null,
    "description": "Lebanese Moussaka, called \"Maghmour\" in Lebanon, is a unique dish distinct from its Greek counterpart, though both share Mediterranean roots. This recipe celebrates Levantine flavors, combining tender eggplant, hearty chickpeas, and tangy tomatoes, all seasoned with aromatic Middle Eastern spices. It is a comforting vegan dish, often enjoyed with flatbread or rice, highlighting seasonal vegetables and fragrant spices.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants, cut into cubes",
          "olive oil",
          "onion, diced",
          "garlic, minced",
          "ground cumin",
          "smoked paprika",
          "ground cinnamon",
          "ground allspice",
          "ground black pepper",
          "tomato paste",
          "diced tomatoes",
          "chickpeas, drained and rinsed",
          "chopped fresh cilantro (plus more for garnish).",
          "salt to taste",
          "water (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F (200°C). Arrange the eggplant cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss until evenly coated. Roast for 25-30 minutes until the eggplant is tender and golden brown.",
      "While the eggplant roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until translucent.",
      "Add the minced garlic, cumin, smoked paprika, cinnamon, allspice, and black pepper. Cook for another minute until the spices are aromatic.",
      "Stir in the tomato paste and cook for an additional minute to enhance its flavor.",
      "Add the diced tomatoes with their juices and the chickpeas. Bring the mixture to a simmer.",
      "If the stew appears too thick, add up to 1/4 cup of water to reach the desired consistency.",
      "Once the eggplant is roasted, fold it gently into the stew.",
      "Simmer the stew over low heat for 10-15 minutes, stirring occasionally to blend the flavors.",
      "Season with salt to taste, then stir in the chopped cilantro.",
      "Serve the stew warm, garnished with extra fresh cilantro, alongside flatbread or rice."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Salt the diced eggplant and let it sit briefly, then pat dry to remove excess moisture; this helps prevent sogginess.\nChoose ripe yet firm eggplants to avoid bitterness and mushiness.\nRoasting the eggplant separately before adding it to the stew adds a smoky flavor and distinct texture.\nTo deepen the flavor, you may briefly toast the spices in hot oil before cooking the onions to release their aroma.\nAdd a dollop of yogurt or a squeeze of lemon juice before serving for a creamy or tangy finish."
  }
]