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": "e3b642bd0aa8407ebd4ca42d4b183a81",
    "updated": "2025-05-17T18:28:34.612Z",
    "title": "Sheikh Al-Mahshi",
    "subtitle": "Baked Eggplant Stuffed with Lamb and Pine Nuts",
    "description": "Considered the hallmark of stuffed dishes and one of my personal favorites. Select the smallest eggplants you can find—very small ones are cooked whole, while medium-sized ones, preferably on the smaller side, should be halved lengthwise. Serve alongside long-grain brown rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants (or 10 small).",
          "olive oil",
          "ground lamb meat (boned leg of lamb, fat removed, ground at butcher or using a coarse blade on a food mill).",
          "yellow onions, diced",
          "cinnamon",
          "salt and pepper to taste",
          "pine nuts",
          "tomatoes, cut in small chunks",
          "cherry tomatoes (optional).",
          "lamb broth",
          "servings long-grain brown rice"
        ]
      }
    ],
    "instructions": [
      "PREPARE THE EGGPLANT",
      "Wash and trim the stems from medium eggplants.",
      "Peel partially in alternating 1-inch strips, leaving half of the skin intact.",
      "Cut medium eggplants in half lengthwise (leave small eggplants whole) and steam them over medium heat in a covered saucepan for 15-20 minutes until the skin is soft enough to indent with a gentle poke.",
      "Spread a thin layer of olive oil onto a 9\" x 13\" x 2\" pan.",
      "Place the steamed eggplants in the pan.",
      "If using small eggplants, cut each lengthwise.",
      "Allow the eggplants to cool before stuffing.",
      "PREPARE THE STUFFING",
      "Mix the ground lamb and diced onions thoroughly (alternatively, grind them together using a food mill). This should yield about 2 3/4 cups.",
      "Cook the lamb and onions in a saucepan over low heat with cinnamon, salt, and pepper, stirring frequently to prevent sticking.",
      "Add pine nuts after 5 minutes of cooking.",
      "Continue cooking for 10-12 minutes until the lamb is no longer pink.",
      "Remove the pan from heat.",
      "PREPARE THE COMPLETED DISH",
      "While the stuffing cooks, simmer the fresh tomatoes in an uncovered saucepan with 2 cups of lamb broth for 10-15 minutes until the tomatoes are soft and juicy.",
      "For a decorative touch, cook the cherry tomatoes in the tomato and broth mixture and set them aside after straining.",
      "Firmly stuff the lamb filling into the eggplant halves or boats until full.",
      "Top each stuffed eggplant with a generous portion of the cooked tomatoes or cherry tomatoes.",
      "Pour the tomato and broth mixture around the stuffed eggplants in the pan, filling the bottom but not overfilling the eggplants.",
      "Reserve some of the cooking liquid to add during baking if needed.",
      "Bake uncovered at 350°F for 30-50 minutes.",
      "Add the reserved broth mixture as necessary while baking.",
      "SERVE THE EGGPLANT",
      "Carefully remove each stuffed eggplant from the pan and serve on a bed of long-grain rice.",
      "Add pan drippings on top as desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]