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": "e7958e111d554e7ba49044fbee4f2a24",
    "updated": "2025-04-25T17:45:46.218Z",
    "title": "Vegetable Moussaka",
    "subtitle": null,
    "description": "This vegetarian moussaka swaps lamb for lentils and uses a light yogurt topping instead of a traditional béchamel sauce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants, about (0.454 kg) (141.748 g) (600g) in total, cut into (12.7 mm) (1cm) slices",
          "zucchini, thickly sliced",
          "onions, thickly sliced",
          "red peppers, cored, seeded, and thickly sliced",
          "olive oil",
          "salt and freshly ground black pepper",
          "garlic cloves, coarsely chopped",
          "chopped thyme leaves",
          "(400g) can chopped tomatoes",
          "(300g) can green lentils, drained and rinsed",
          "chopped flat-leaf parsley",
          "eggs, lightly beaten",
          "(300g) greek-style yogurt",
          "paprika",
          "(85g) feta cheese, crumbled",
          "white sesame seeds"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 425°F (220°C). In a roasting pan, combine the eggplant, zucchini, onions, and red peppers. Drizzle with olive oil, ensuring all vegetables are coated. Season generously with salt and pepper.",
      "Roast for 10 minutes, then toss the vegetables. Add the garlic and thyme, and continue roasting for another 30-35 minutes, until tender. Lower the oven temperature to 350°F (180°C).",
      "Incorporate the chopped tomatoes (with their juices), lentils, and parsley into the roasted vegetables. Check the seasoning and adjust as needed. Transfer the mixture to a 9in (23cm) square ovenproof dish.",
      "In a separate bowl, whisk together the eggs, yogurt, and paprika. Season with salt and pepper. Spread this mixture evenly over the vegetables in the dish, and sprinkle with feta cheese. Place the dish on a baking tray and bake for 40 minutes.  Finally, sprinkle with sesame seeds and bake for a further 10 minutes, until golden brown. Let the moussaka rest for at least 2 minutes before serving warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]