Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2c5e0606f5cc4af08f8dba5a904a8fc9",
    "updated": "2025-05-17T19:33:51.232Z",
    "title": "Fried Baba Ghanouj",
    "subtitle": null,
    "description": "Despite many attempts, I've never really enjoyed the traditional baba ghanouj—chargrilled eggplants blended with tahini—because I found it lacked depth of flavor. I believe this is because I grew up enjoying a different variation at my Teta Fatima's house, where she used leftover fried eggplants from maqlubeh for the dip. That version is truly unforgettable. Whenever I prepare it for friends and call it baba ghanouj, they are surprised by how much better it tastes compared to other versions. The secret is using fried eggplants instead of chargrilled ones. Although frying is less waistline-friendly and requires more effort, the rich flavor makes it well worth it.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants (aubergines) (about 4 medium or ).",
          "vegetable oil, for frying",
          "tahini",
          "plain yogurt",
          "lemon juice",
          "clove garlic, crushed",
          "salt"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "finely chopped parsley",
          "finely diced tomatoes or pomegranate seeds",
          "pita bread, homemade or store-bought"
        ]
      }
    ],
    "instructions": [
      "Chop the eggplants into small, evenly sized pieces.",
      "Place them in a large colander, sprinkle generously with salt, and let stand for about 1 hour.",
      "This process helps draw out moisture from the eggplants, reducing oil absorption and resulting in a crisper texture when fried.",
      "Rinse the eggplants thoroughly, then pat them dry with paper towels.",
      "Heat oil in a deep fryer or heavy pan to 350°F/180°C, or until a piece of bread quickly floats to the surface when dropped in.",
      "Fry the eggplants in batches until they turn a nice golden brown.",
      "Remove them with a slotted spoon and drain on paper towels.",
      "Once slightly cooled, pat the eggplants again with paper towels to absorb any excess oil.",
      "Transfer the fried eggplants to a large bowl and add the tahini, yogurt, lemon juice, garlic, and 1 teaspoon of salt.",
      "Mix thoroughly with a fork, breaking up any large pieces to achieve an even consistency.",
      "Spoon the dip into a shallow serving bowl and garnish with chopped parsley and either diced tomatoes or pomegranate seeds to balance the richness of the dip.",
      "Serve with fresh pita bread."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This step helps draw out moisture from the eggplants, allowing them to absorb less oil and become crisper when fried."
  }
]