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": "6840c104ce5b4b3a8dd96a5cd8791de6",
    "updated": "2025-05-17T07:31:51.543Z",
    "title": "Pickled Stuffed Eggplants",
    "subtitle": "İçli Patlıcan Turşusu",
    "description": "This recipe features lightly boiled eggplants filled with thin strips of carrot and red bell pepper, tied securely with kitchen string, and soaked in a straightforward salt-and-vinegar brine for at least 10 days. The finished pickles offer a zesty and tangy flavor with a pleasant contrast of textures—silky eggplant, crunchy carrot, and tender pepper—making them an excellent accompaniment to hearty meat dishes.",
    "ingredients": [
      {
        "section": "For the pickles",
        "ingredients": [
          " or long asian eggplants (170 to 225 g each).",
          "carrots, peeled and cut into very thin matchsticks",
          "red bell pepper, seeded and cut into very thin matchsticks, plus 1 small red bell pepper if necessary",
          "black peppercorns",
          "garlic clove, smashed and peeled (optional)."
        ]
      },
      {
        "section": "For the brine",
        "ingredients": [
          "filtered or bottled water",
          "apple cider vinegar, white grape vinegar, or white verjus",
          "kosher or other coarse salt"
        ]
      }
    ],
    "instructions": [
      "Cut 10 or 12 pieces of kitchen string, each about 8 inches long (2 pieces per eggplant).",
      "Prepare the pickles: Bring a large pot of water to a boil.",
      "Trim the eggplants, leaving their stems intact.",
      "Add the eggplants to the boiling water and boil them, turning occasionally, until they become soft but not mushy when gently squeezed, about 8 to 10 minutes.",
      "While the eggplants are boiling, prepare a bowl of ice water.",
      "Once cooked, transfer the eggplants to the ice water bath, then drain and pat them dry.",
      "Carefully slice each eggplant lengthwise nearly in half, similar to preparing a baked potato for stuffing, leaving about 3/4 inch uncut at both ends.",
      "Use the tip of a knife to gently pry each eggplant open and push its flesh aside to form a pouch.",
      "Fill each eggplant pouch with enough carrot and red bell pepper strips so some pieces remain visible once closed.",
      "Secure each stuffed eggplant by tying it in two places with the kitchen string.",
      "Place the eggplants standing upright in a 1-quart jar.",
      "If there is excessive space between the eggplants, wash, core, and quarter the optional red bell pepper lengthwise, then tuck the quarters into the jar to help keep the eggplants upright.",
      "Add the black peppercorns and the garlic clove, if using.",
      "Prepare the brine: In a medium bowl, stir together the water, vinegar, and salt until the salt is fully dissolved.",
      "Pour the brine over the eggplants, filling the jar to the brim.",
      "Cover the eggplants with a small saucer or bowl (do this over the sink as brine may overflow) and screw or tighten the lid onto the jar.",
      "Place the jar in a shallow bowl to catch any brine that might spill during fermentation (this is normal), then store it in a cool, dark place for at least 10 days.",
      "Once opened, keep the pickles refrigerated."
    ],
    "notes_ingredients": "Long Asian eggplants generally have fewer seeds than round Mediterranean varieties and fit more easily into jars.",
    "notes_instructions": "Traditional Turkish pickles tend to be quite sour, and this recipe follows that preference. Kitchen string is necessary to securely tie the stuffed eggplants closed."
  }
]