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": "407679212f7b41148ed86d6b6d89e940",
    "updated": "2025-05-06T07:20:30.083Z",
    "title": "Roasted Eggplant with Baked Eggs",
    "subtitle": "A nutritious baked brunch option.",
    "description": "When you want a brunch that's simple yet flavorful, eggplant is an excellent choice as it soaks up spices and develops a wonderful texture ranging from crispy to tender. This recipe features eggplants with a firm, crispy skin filled with a savory mixture of their own soft flesh and other flavorful ingredients. It’s a nutritious and attractive baked brunch dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "canola oil, divided",
          "sliced yellow onion",
          "minced garlic",
          "canned chickpeas, drained and rinsed",
          "tahini, divided",
          "juice of",
          "onion powder",
          "curry powder",
          "salt",
          "chopped fresh parsley, divided",
          "eggs",
          "olive oil",
          "pitas, toasted",
          "pomegranate seeds",
          "crumbled feta cheese"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.",
      "Cut the eggplants in half lengthwise and score the flesh with several X-shaped cuts.",
      "Place the eggplant halves cut side up on the baking sheet, season with salt, and drizzle with 1 tablespoon (15 mL) of canola oil.",
      "Roast the eggplants for 40 minutes or until the skin is crisp and the flesh is soft enough to scoop out easily.",
      "Remove the eggplants from the oven and let them cool for 5 minutes while keeping the oven temperature at 425°F (220°C).",
      "Carefully scoop the eggplant flesh into a bowl, taking care not to damage the skins, which remain on the baking sheet.",
      "Heat the remaining 1 tablespoon (15 mL) canola oil in a large frying pan over medium-high heat.",
      "Add the sliced onion, minced garlic, and chickpeas. Sauté for 5 minutes until the onions turn translucent.",
      "Reduce the heat to low and stir in 2 tablespoons (30 mL) of tahini, lemon juice, onion powder, curry powder, and salt. Mix thoroughly.",
      "Add 1/2 cup (125 mL) of chopped parsley and the reserved eggplant flesh to the pan. Combine well and remove from heat.",
      "Fill the hollowed eggplant skins with the chickpea and eggplant mixture.",
      "Create a small well in the center of each filled eggplant half using the back of a large spoon.",
      "Crack an egg into each of these wells.",
      "Return the baking sheet to the oven and bake for 6 minutes for runny yolks, or up to 15 minutes for fully cooked eggs.",
      "In a small bowl, whisk together olive oil and the remaining 1 tablespoon (15 mL) of tahini.",
      "Serve the roasted eggplants on a large platter alongside the toasted pitas.",
      "Garnish the eggs with the tahini drizzle, pomegranate seeds, crumbled feta, and the remaining 1/4 cup (60 mL) of parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]