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": "ddcbab3557e840ccbeaa50ab607bebcb",
    "updated": "2025-05-08T03:36:13.279Z",
    "title": "Aubergine Curry",
    "subtitle": null,
    "description": "A satisfying and unexpectedly refreshing dish with vibrant flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "aubergines",
          "onions",
          "oil",
          "garlic",
          "finely chopped fresh ginger",
          "mild curry powder",
          "tomatoes",
          "salt",
          "pepper",
          "garam masala",
          "fresh coriander",
          "yoghurt",
          "steamed rice or warm flatbread"
        ]
      }
    ],
    "instructions": [
      "Peel and roughly chop 2 medium onions.",
      "Cut 2 medium aubergines into thick slices.",
      "In a large, deep pan, cook the onions and aubergines in 6 tablespoons of oil until they start to soften.",
      "Peel and thinly slice 2 cloves of garlic, and add them to the pan along with a tablespoon of finely chopped fresh ginger.",
      "Add 2 tablespoons of mild curry powder and fry briefly to release the spices' aroma.",
      "Chop 700g tomatoes, add them to the pan, and let the mixture simmer for 25 minutes until the curry thickens.",
      "Season with salt, pepper, and a tablespoon of garam masala.",
      "Garnish with fresh coriander and offer yoghurt alongside.",
      "Serve with steamed rice or warm flatbread."
    ],
    "notes_ingredients": "You can create your own masala by toasting and grinding spices according to your preference, or use pre-made spice blends and curry powders available in stores. Some favorite spices to toast include cumin seeds and coriander, with additions like dried chili, turmeric, cayenne, black pepper, or occasionally ground clove. Garam masala is often used to finish the dish. For a quick weekday curry, a good-quality curry powder is convenient and flavorful.",
    "notes_instructions": "Adding chickpeas can extend the curry’s volume and texture. Drain and rinse a couple of cans of chickpeas and stir them in after adding the tomatoes. Alternatively, prepare chickpeas separately by warming a little oil in a shallow pan, toasting a teaspoon of cumin seeds, then cooking a peeled and finely chopped onion until soft. Add some grated ginger, a teaspoon of ground coriander, and a pinch of turmeric, then mix in a can of drained chickpeas. Finish with garam masala, salt, and a squeeze of lemon juice.\n\nTo highlight the brightness of tomatoes with aubergines, warm 2 tablespoons of in a saucepan and sauté a chopped onion until softened. Stir in half a teaspoon each of turmeric and garam masala, a small amount of ground chili, and a couple of crushed garlic cloves. Add 4 roughly chopped tomatoes and 2 red chilies, then add enough water to create a loose sauce. In a separate pan, cook the aubergines until lightly browned in oil. Combine the aubergines with the tomato sauce and continue cooking for another 20 minutes. Raise the heat briefly to evaporate excess liquid, stir in a handful of coriander leaves, and serve alongside rice."
  }
]