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": "b3996208900f4b358a051b9beb5ea6ea",
    "updated": "2025-04-24T11:13:02.943Z",
    "title": "Preserved Eggplant",
    "subtitle": "This preserved eggplant offers a unique flavor profile – tangy from the vinegar and rich from the olive oil.  A versatile condiment, you'll find countless ways to enjoy it. Remember to keep it refrigerated.",
    "description": "This isn't your average pickled eggplant. The combination of olive oil and vinegar creates a tangy yet luxurious flavor.  Discover the versatility of this condiment and enjoy its many applications.  Refrigeration is essential.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm eggplant, preferably asian, peeled",
          "kosher salt and freshly ground black pepper",
          "red wine vinegar",
          "garlic cloves, smashed and peeled",
          "rosemary",
          "extra-virgin olive oil"
        ]
      }
    ],
    "instructions": [
      "Thoroughly wash and sterilize a couple of wide-mouthed pint-sized canning jars and lids in boiling water.",
      "Peeling the eggplant is optional and depends on the tenderness of the eggplant. You can peel it in stripes for visual appeal. If you have a slender eggplant, cut it lengthwise into halves or quarters. For round eggplants, cut into thick slices or chunks. The precise shape isn't crucial.",
      "Sprinkle 2 teaspoons of salt over the eggplant and place it in a colander. Allow it to sit for a minimum of 2 hours, and up to 8 hours if feasible (refrigerate if exceeding 2 hours). This process draws out excess moisture.",
      "Pat the eggplant pieces dry with paper towels to remove surface moisture and excess salt. Return the eggplant to the colander and press gently to expel as much water as possible. Cover the eggplant with a double layer of plastic wrap and place heavy cans or jars on top to further press out moisture for a couple of hours.",
      "Dry the eggplant thoroughly and transfer it to a bowl. Add the vinegar and toss to coat evenly.",
      "Place the eggplant in the canning jars, distributing the garlic cloves and placing the rosemary sprigs upright within the jars.",
      "Pour olive oil over the eggplant, ensuring it fills all the spaces by gently tapping the jars.",
      "Seal the jars tightly and refrigerate for up to 1 month. Allow the preserved eggplant to mature for at least a week before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Serving Suggestions:\nIncorporate finely chopped preserved eggplant into a meatball mixture with ground lamb, pine nuts, raisins, breadcrumbs, and crumbled feta for a flavorful twist.\nEnhance grilled meats: Dice or slice the eggplant and mix it with a classic salsa verde or your favorite pickle relish. Spoon over grilled flank steak, lamb chops, or chicken thighs.\nCreate a simple pasta dish: Combine chopped preserved eggplant with cooked pasta, fresh oregano, chili flakes, ricotta salata, and generous amounts of extra-virgin olive oil."
  }
]