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": "0fa63975c08f4cac82308294f6d1555e",
    "updated": "2025-04-24T14:15:58.683Z",
    "title": "Vegetarian Red Beans and Rice with Andouille-Spiced Eggplant",
    "subtitle": null,
    "description": "This vegetarian red beans and rice recipe is a flavorful and satisfying dish. The andouille-spiced eggplant and smoky sun-dried tomatoes add a depth of flavor that elevates this classic comfort food.  It's a perfect make-ahead meal, as the flavors meld and deepen overnight. Serve with crusty, buttered French bread and a generous helping of hot sauce.",
    "ingredients": [
      {
        "section": "For the Red Beans and Rice",
        "ingredients": [
          "unsalted butter",
          "canola oil",
          "diced onion",
          "diced celery",
          "diced green bell pepper",
          "diced smoked sun-dried tomatoes*",
          "garlic, minced",
          "garlic powder",
          "cayenne pepper",
          "paprika",
          "dried thyme",
          "creole mustard",
          "red miso paste (optional)",
          "sea salt flakes and cracked black pepper (to taste)",
          "dried red beans (soaked overnight in 3 cups of water)",
          "vegetable stock",
          "white vinegar",
          "bay leaves",
          "water",
          "cooked brown rice",
          "sliced green onion (to garnish)",
          "hot sauce (to garnish)"
        ]
      },
      {
        "section": "For the Andouille Eggplant",
        "ingredients": [
          "japanese eggplant, sliced (25.4 mm) thick",
          "sea salt flakes",
          "dried thyme",
          "garlic powder",
          "crushed red pepper flakes",
          "cracked black pepper",
          "canola oil, divided"
        ]
      }
    ],
    "instructions": [
      "In a Dutch oven, heat the butter and canola oil over medium-high heat.",
      "Add the diced onion and cook until softened and translucent, starting to brown slightly.",
      "Incorporate the diced celery, green bell pepper, smoked sun-dried tomatoes, and minced garlic.",
      "Cook for approximately 8 minutes, or until the vegetables begin to soften.",
      "Stir in the garlic powder, cayenne pepper, paprika, thyme, Creole mustard, and miso paste (if using).",
      "Add the drained, soaked red beans, vegetable stock, white vinegar, bay leaves, salt, and pepper.",
      "Reduce the heat to low, cover, and simmer for about 2 hours, or until the beans are tender. Ensure the liquid level remains at least an inch above the beans, adding water if necessary.",
      "In a large bowl or bag, combine the salt, thyme, garlic powder, crushed red pepper flakes, black pepper, and 1 ½ tablespoons of canola oil.",
      "Add the eggplant slices and toss to coat thoroughly.",
      "Heat a large frying pan over high heat and add the remaining canola oil.",
      "Once the oil shimmers and is hot, add the eggplant slices in a single layer, ensuring one side of each slice makes contact with the pan.",
      "Cook each side for about 45 seconds, or until deeply browned, flipping quickly. Cook in batches if necessary, adding a little more oil if the pan appears dry.",
      "Transfer the cooked eggplant slices to a plate lined with paper towels to drain any excess oil.",
      "To assemble the dish, place a cup of cooked brown rice in the center of each plate. Top with an equal portion of the red bean mixture, and then arrange the andouille-spiced eggplant slices on top.",
      "Garnish with sliced green onions and a generous amount of hot sauce."
    ],
    "notes_ingredients": "*If smoked sun-dried tomatoes are not available, use regular sun-dried tomatoes and a teaspoon of liquid smoke, or prepare your own.",
    "notes_instructions": null
  }
]