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": "8edc8de298374438aae82e2b5539c94a",
    "updated": "2025-05-19T23:24:21.584Z",
    "title": "Country-Style Aubergine",
    "subtitle": null,
    "description": "This flavorful dish balances spicy, sour, salty, and sweet notes, offering a taste reminiscent of Sichuan cuisine. It is popular in many rural Chinese households. Using pork adds heartiness to this comforting recipe, which is straightforward to prepare and reheats well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "aubergines, salt and black pepper",
          "groundnut or vegetable oil",
          "minced pork",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "finely chopped spring onions",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "chinese black vinegar",
          "sugar",
          "roasted and ground sichuan peppercorns",
          "chilli bean sauce",
          "chicken stock",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "If using Chinese aubergines, slice them using a roll-cut method; for larger, regular aubergines, trim and cut into 2.5cm (1in) cubes.",
      "Sprinkle the aubergines with 2 teaspoons of salt and let them drain in a sieve for 20 minutes.",
      "Rinse under cold running water and pat dry with kitchen paper.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it begins to smoke slightly, deep-fry the aubergines in two batches.",
      "Reserve 1 tablespoon of the oil, then drain the aubergines thoroughly in a colander and on kitchen paper.",
      "Wipe the wok clean and reheat it.",
      "Once hot, add the reserved tablespoon of oil back to the wok.",
      "Add the minced pork and stir-fry for 3 minutes, then add the garlic, ginger, and spring onions and stir-fry for another 2 minutes.",
      "Incorporate the remaining ingredients except for the sesame oil, season with ½ teaspoon black pepper, and bring the mixture to a boil.",
      "Return the aubergines to the wok and continue cooking over high heat until they are tender and most of the liquid has evaporated.",
      "Stir in the sesame oil and serve immediately or allow to cool and serve at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]