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": "f1b621e8a4684586b51c0841aa58a83a",
    "updated": "2025-04-24T08:54:52.975Z",
    "title": "Burnt Eggplant with Tahini",
    "subtitle": "A versatile dish that can be served as a dip, condiment, or a refreshing summer salad with Middle Eastern flavors.",
    "description": "This recipe offers a flavorful blend of smoky eggplant and creamy tahini.  It can be enjoyed as a dip with raw vegetables, a condiment for lamb or fish, or transformed into a vibrant summer salad with the addition of cucumber and tomato.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplant",
          "tahini paste",
          "water",
          "pomegranate molasses",
          "lemon juice",
          "garlic clove, crushed",
          "chopped parsley",
          "salt and black pepper",
          "mini cucumbers (6 to (198.446 g) in total, optional)",
          "cherry tomatoes (optional)",
          "seeds from 1/2 large pomegranate",
          "little olive oil to finish"
        ]
      }
    ],
    "instructions": [
      "Begin by charring the eggplant until the skin is blackened.",
      "Once the eggplant is cool enough to handle, scoop out the flesh into a colander, discarding the burnt skin.",
      "Allow the eggplant flesh to drain for at least 30 minutes.",
      "Roughly chop the drained eggplant and place it in a medium mixing bowl.",
      "Combine the chopped eggplant with the tahini, water, pomegranate molasses, lemon juice, crushed garlic, parsley, salt, and pepper. Mix thoroughly using a whisk.",
      "Taste the mixture and adjust the seasoning as needed. Add more garlic, lemon juice, or pomegranate molasses to achieve a robust, slightly sweet and tangy flavor.",
      "For an optional salad variation, cut the cucumbers in half lengthwise, then halve each half again lengthwise.  Dice each quarter into 3/8-inch pieces. Halve the cherry tomatoes.",
      "Gently incorporate the cucumber and tomato pieces into the eggplant mixture.",
      "To serve, spread the mixture onto a shallow dish. Garnish with pomegranate seeds and drizzle with olive oil."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]