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": "94bf3b0162fc4024963b9565d854856e",
    "updated": "2025-05-19T05:38:55.471Z",
    "title": "Hongshao Eggplant (红烧茄子)",
    "subtitle": "Lebanese Eggplants (Aubergines)",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "egg",
          "+ 1 teaspoon cornflour",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing wine",
          "white (granulated) sugar",
          "water",
          "chopped ginger",
          "chopped garlic",
          "pieces chopped fresh chilli",
          "sesame oil",
          "oil for cooking and frying",
          "chopped spring onion",
          "chopped fresh chilli",
          "toasted white sesame seeds"
        ]
      }
    ],
    "instructions": [
      "Cut the eggplants into approximately 2.5 cm (1 inch) thick pieces diagonally, then place them in a very large bowl.",
      "Break the egg into a small bowl and beat it well.",
      "Pour the egg over the eggplants and mix until they are all well coated.",
      "Then add 1 tablespoon of cornflour, stirring carefully until all surfaces are evenly coated.",
      "Fry the eggplants in vegetable oil at 160°C (320°F) until lightly browned.",
      "Remove carefully and drain on paper towels to absorb excess oil.",
      "Mix the light soy sauce, dark soy sauce, Shaoxing wine, and sugar in a small bowl.",
      "Stir until the sugar has dissolved.",
      "Add 1 teaspoon of cornflour and 1 tablespoon of water to another bowl, and mix until there are no lumps of cornflour.",
      "Heat a wok over medium to high heat and add 1 tablespoon of oil to coat the pan.",
      "Add the chopped ginger and garlic, then stir for a few seconds.",
      "When they are fragrant but before they brown, add the soy sauce mixture and two or three small pieces of fresh chilli.",
      "When the wok starts to simmer, pour in the cornflour and water mixture, then bring to a boil until the sauce thickens slightly.",
      "Add the fried eggplant pieces and stir through the sauce until all the pieces are coated.",
      "Add the sesame oil and stir again off the heat.",
      "Serve on a plate and garnish with spring onion, fresh chilli, and toasted sesame seeds."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Eggplants should be deep-fried rather than pan-fried to form a nice even crust."
  }
]