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": "2a02f95964484ef0bfc653c9a87384dd",
    "updated": "2025-05-17T19:30:32.182Z",
    "title": "Eggplant (Aubergine), Yogurt, and Nut Salad",
    "subtitle": "سلطة باذنجان ولبن",
    "description": "Whenever we hosted a large lunch, my mother often prepared a version of this salad that was a particular favorite of mine. Her recipe was richer as she fried the eggplants and used a strong garlic labaneh instead of yogurt, topped generously with fried pine nuts. Over time, I have modified it into a lighter, healthier version that we enjoy regularly at home, retaining all the flavor. For the garnish, I frequently vary the nuts and greens depending on what I have available, so feel free to make adjustments to suit your preferences.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants (aubergines) (about 4 medium).",
          "olive oil, for brushing",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the yogurt sauce",
        "ingredients": [
          "greek yogurt",
          "clove garlic, crushed",
          "salt",
          "lemon juice (optional)."
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "pomegranate seeds",
          "lightly toasted mixed nuts such as almonds, pistachios, hazelnuts",
          "handful of green leaves such as arugula (rocket), dill, or chives"
        ]
      }
    ],
    "instructions": [
      "Preheat the broiler (grill) to high.",
      "Slice the eggplants (aubergines) into 3/4-inch (1.5 cm) rounds, brush both sides with olive oil, and season with salt and pepper.",
      "Place the eggplants on an oven rack and broil (grill) for about 10 minutes on each side, or until they develop a golden brown color.",
      "Meanwhile, combine all the ingredients for the yogurt sauce in a bowl and whisk until smooth.",
      "The lemon juice is optional but enhances the flavors, especially when using a milder yogurt instead of a tangy one.",
      "Once the eggplants are cooked, arrange them in overlapping circles on a round platter.",
      "Spoon the yogurt sauce over the eggplants, then sprinkle with pomegranate seeds, toasted nuts, and green leaves."
    ],
    "notes_ingredients": "Variation: Swap the eggplants for zucchini (courgettes), cut in half and sliced lengthwise, and use walnuts, pomegranate seeds, and sumac for the garnish.",
    "notes_instructions": ""
  }
]