Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "21e4c2341f1c459ba4efb73d4d847549",
    "updated": "2025-05-17T13:46:26.564Z",
    "title": "Batinjan Raheb (Smoky Eggplant Salad)",
    "subtitle": null,
    "description": "Batinjan Raheb, also known as smoky eggplant salad, is a traditional dish widely enjoyed in Middle Eastern cuisine, especially within Levantine cultures. This recipe is characterized by its combination of fresh ingredients and rich, smoky flavors achieved through grilling. The term 'Raheb,' meaning 'monk' in Arabic, likely refers to the dish's simple and wholesome nature. It is favored by diverse communities and commonly served during fasting periods.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "tomatoes, finely diced",
          "red onion, finely chopped",
          "garlic, minced",
          "juice of",
          "extra virgin olive oil",
          "fresh parsley, chopped",
          "salt, or taste",
          "freshly ground black pepper",
          "smoked paprika",
          "cumin (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat your grill or broiler to high heat. Pierce the eggplants several times with a fork to prevent them from bursting while cooking.",
      "Place the eggplants on the grill or under the broiler, turning occasionally, until their skin is thoroughly charred and the flesh is completely soft, about 15-20 minutes.",
      "Remove the eggplants from the heat and allow them to cool sufficiently to handle. Peel away the charred skin and discard it, retaining the soft, smoky interior.",
      "Drain the eggplant flesh in a colander for about 10 minutes to remove excess moisture. Then transfer to a cutting board and roughly chop it.",
      "In a bowl, combine the chopped eggplant, diced tomatoes, chopped onion, minced garlic, lemon juice, olive oil, chopped parsley, salt, black pepper, smoked paprika, and cumin if using. Mix thoroughly to blend all ingredients.",
      "Taste the mixture and adjust the seasonings by adding more salt, lemon juice, or spices according to your preference.",
      "Let the salad rest at room temperature for at least 30 minutes to allow the flavors to develop. Alternatively, refrigerate it for a couple of hours if you prefer it chilled.",
      "Serve Batinjan Raheb with warm pita bread as an appetizer or as part of a mezze assortment."
    ],
    "notes_ingredients": "Gluten-Free: Serve with gluten-free pita bread or without bread.\nKeto/Low-Carb: Omit the bread.\nNightshade-Free: Substitute tomatoes and eggplant with roasted zucchini and yellow squash.",
    "notes_instructions": "Ensure eggplants are grilled until deeply charred to achieve a smoky flavor.\nAllow the chopped eggplant to drain well to prevent a watery salad.\nUse the freshest ingredients available for the best results.\nAdjust seasonings to suit your taste.\nFor an extra kick, consider adding chili flakes or hot sauce."
  }
]