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": "413db3d41ca44dbb97dc0f3e3fa80bd8",
    "updated": "2025-04-24T09:49:14.910Z",
    "title": "Grilled Eggplant Salad with Tomatoes, Croutons, and Fresh Herbs",
    "subtitle": "",
    "description": "Grilling eggplant brings out its amazing flavor, but achieving a creamy-tender interior while preventing the exterior from over-charring can be tricky. Allowing the eggplant to rest briefly after grilling helps the inside steam and achieve that perfect texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants (aim for a nice variety of small asian types)",
          "extra-virgin olive oil",
          "red wine vinegar",
          "kosher salt and freshly ground black pepper",
          "tomatoes , cored and cut into chunks if large",
          "scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well",
          "torn croutons",
          "couple handfuls mixed herb leaves: basils (lemon, opal, genovese, etc), mints, flat-leaf parsley, minutina, chives (cut into (50.8 mm) lengths), cilantro, and, if it's still around, papalo"
        ]
      }
    ],
    "instructions": [
      "Trim the ends of the eggplants, cut them in half lengthwise, and generously sprinkle with salt.",
      "Place them on a rack or in a large colander and let them sit for at least 1 hour, and up to 12 hours. (Refrigerate if resting for longer than 2 hours).",
      "Preheat your grill to medium-high heat.",
      "Pat the eggplants dry to remove excess moisture and salt.",
      "Grill the eggplants, without oil, until tender inside and lightly charred outside, approximately 10 minutes (cooking time may vary depending on the eggplant variety).",
      "Alternatively, to roast: Preheat oven to 450°F and a baking sheet inside for 15 minutes. Toss eggplants with a couple tablespoons of olive oil and place them cut-side down on the hot baking sheet. Roast for about 18 minutes, until tender and browned on both sides.",
      "Once cooked, transfer the eggplants to a large bowl.",
      "Add the vinegar, ½ teaspoon salt, and plenty of freshly ground black pepper. Toss to coat the eggplants evenly.",
      "Add the tomatoes, scallions, croutons, and herbs. Toss gently to combine.",
      "Drizzle with ½ cup olive oil and toss again.",
      "Adjust seasoning as needed.",
      "Let the salad rest for a few minutes to allow the croutons to absorb the tomato juices. Serve at room temperature."
    ],
    "notes_ingredients": "Look for various Asian eggplants; many are small like tomatoes or thin cucumbers, with skins ranging from purple and green to striped, red, orange, and white.  While the skin color may fade during cooking, using diverse shapes adds visual appeal.",
    "notes_instructions": ""
  }
]